Roasted Tomatillo Salsa
1 1/2 pounds fresh tomatillos or 3 (11-ounce) cans tomatillos5 fresh serrano chiles
3 garlic cloves, unpeeled
1/2 cup fresh cilantro
1 large onion, coarsely chopped
2 teaspoons coarse salt
Preheat broiler.
If using fresh tomatillos, remove husks and rinse under warm water to remove stickiness. If using canned tomatillos, drain and measure out 2 cups. Broil chiles, garlic, and fresh tomatillos (do not broil canned) on rack of a broiler pan 1 to 2 inches from heat, turning once, until tomatillos are softened and slightly charred, about 7 minutes.
Peel garlic and pull off tops of chiles. Purée all ingredients in a blender.
Salsa can be made 1 day ahead and chilled, covered.
From Epicurious: Gourmet: November 1999 [archive.org]
