Roasted Tomatillo Salsa

 

Ingredients

7 medium tomatillos, husked 

3 or 4 garlic cloves, unpeeled

2 fresh large serrano chiles

2 fresh medium jalapeño chiles

Salt, to taste

1 to 2 tablespoons of water, as needed to achieve desired consistency

1/2 medium white onion, finely diced

6 to 8 sprigs of fresh cilantro, coarsely chopped

Directions

1. Wash the tomatillos with warm-hot water and soap to remove the outer waxy coating to avoid a bitter salsa. 

2. Move the oven rack to the highest level and preheat it with the temperature set to "broil".

3. Cover a tray with aluminum foil and set the washed tomatillos, chiles, and unpeeled garlic cloves. If the jalapeños are large, cut them in half lengthwise. Broil for 5-6 minutes on each side until charred. Remove from the oven. 

4. Remove the peel from the garlic and the stems from the chiles and tomatillos. Add 1/2 salt to a molcajete and grind the garlic to a paste. Add the roasted chiles and tomatillos, and any juices left in the baking tray. Grind all the ingredients until the salsa is homogenous. The texture should not be one of a dipping sauce. Add filtered water to thin it. 

Alternatively, add all the ingredients to a blender and pulse to the desired consistency. 

5. Either add the minced onion and cilantro to the sauce or serve it on the side.