Roasted Tomatillo Salsa

Easy & versatile - this green salsa can be used as an enchilada sauce, an accompaniment to chicken, a dipping sauce, or (my favorite) on top of scrambled eggs for chilaquiles!

Roasted Tomatillo Salsa

Gadgets: Blender or food processor

Ingredients:

1 lb Tomatillos
3 Jalapeños (try serranos for added heat!)
1 while onion
6 cloves of garlic
1 1/2 teaspoons cumin power
3 teaspoons of salt (approximately, so add 1 at a time and taste!)
Olive oil
Cilantro
Lime Juice

Preparation:

Set your oven to broil

Rinse tomatillos and peel off their sticky husks. Halve the tomatillos and jalapeños and put them into large baking dish with the garlic cloves and roughly chopped onions. Drizzle liberally with olive oil.

Broil for about 10 mins until the tomatillos are soft in the center and everything is starting to brown.

Transfer roasted veggies to the blender, add a little more olive oil and blend!

Now that you have the basis for the sauce, taste it! I think tasting is an important part of learning about ingredients and learning how to tailor your recipes.

Now, add the cumin, salt, and a handful of cilantro leaves (no stems please). Adjust the seasoning, add a squirt of lime juice, and garnish with more cilantro.

Makes approximately 5 cups