Ingredients
- 4 med (8 oz) tomatillos, husked, rinsed and halved
- 2 large garlic cloves, peeled
- Hot green chiles to taste (2 serranos or 1 jalapeno), stemmed and roughly chopped
- About 1/3 cup (loosely packed) roughly chopped cilantro
- 1/2 small white onion, finely chopped
- 1/2 tsp salt
Directions
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Set a large nonstick skillet over med-high heat (if you don’t have a nonstick skillet, lay in a piece of foil). Lay in the garlic and tomatillos, cut side down. When the tomatillos are well browned, 3-4 minutes, turn everything over and brown the other side. (The tomatillos should be completely soft.)
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Scrape the tomatillos and garlic into a blender or food processor and let cool to room temperature, about 3 minutes. Add the chiles, cilantro and 1/4 cup water. Blend to a course puree. Pour into a salsa dish and thin with a little additional water if necessary to give the salsa an easily spoonable consistency.
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Scoop the chopped onion into a strainer and rinse under cold water. Stir into the salsa. Taste and season with salt.