Green Tomatillo Salsa

Total Time: 20 mins Preparation Time: 15 mins Cook Time: 5 mins

Ingredients

• 8 ounces tomatillos, husked and rinsed (5 to 6 medium)
• hot green pepper (roughly 2 serranos or 1 jalapeno, stemmed and roughly chopped)
• 5 -6 sprigs fresh cilantro, roughly chopped (long bottom stems removed)
• 1/4 cup finely chopped onion
• salt

Recipe

• 1 roast the tomatillos and chile (s) on a baking sheet 4 inches below a very hot broiler, until darkly roasted, evenly blackened in spots, about 5 minutes.
• 2 flip them over and roast the other side; 4 or 5 minutes more will give you splotchy-black and blistered tomatillos and chiles that are soft and cooked through.
• 3 cool and transfer everything to a blender, including all of the delicious juice that has run out into the baking sheet.
• 4 add the cilantro and the 1/4 cup water and blend to a coarse puree.
• 5 rinse the onion under cold water, then shake to remove excess moisture.
• 6 stir into the salsa and season with salt, usually a generous 1/4 teaspoon of salt.