Roasted Tomatillo Salsa (Salsa Verde)

FREE RECIPE PREVIEW

Ingredients — preview

• 8 ounces tomatillos (3 to 4 medium) husked and rinsed
• 1 each jalapeño or 1 serrano, stemmed
• 2 cloves garlic peeled

Preparation — preview

1. Roast the tomatillos, chile and garlic on a rimmed baking sheet 4 inches below a very hot broiler, until blotchy black and softening (they’ll be turning from lime green to olive), about 5 minutes.
2. Flip them over and roast the other side. Cool, then transfer everything to a blender, including all the juice the tomatillos have exuded during roasting.
3. Add the cilantro and 1/4 cup water, then blend to a coarse puree.