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| Roasted Tomatillo and Garlic Salsas |
- PREP 10 mins
- COOK 30 mins
- READY IN 40 mins
Ingredients
Original recipe makes 2 1/2 cups
- 1 pound fresh tomatillos, husks removed
- 1 head garlic cloves, separated and peeled
- 3 fresh jalapeno peppers
- 1 bunch fresh cilantro
- 1/2 cup water, or as needed
- salt and pepper to taste
Directions
- Preheat the oven's broiler. Arrange the whole cloves of garlic, tomatillos, and jalapenos on a baking sheet. Place under the broiler, and cook for a few minutes. Remove garlic cloves first, as soon as they are toasted, to avoid developing a bitter flavor. Continue to roast jalapenos and tomatillos until evenly charred, turning occasionally. Set aside to cool. Don't remove the charred parts of the tomatillos or the peppers. They add a really nice flavor.
- Place peppers and tomatillos in a blender with the garlic and cilantro. Add a little water to the mixture if necessary to facilitate blending. Season with salt and pepper to taste. Refrigerate until serving.
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