Roasted Tomatillo Salsa

Recipe by Rebecca Dienner for The FuitGuys

INGREDIENTS

• 1 ½ cups whole tomatillos (about 6 medium-sized tomatillos), husked and washed well
• 1–3 hot peppers, depending on heat preference (such as jalapeño, Fresno, serrano, etc.), stems, seeds, and membrane removed, finely chopped
• 2 large cloves garlic, with husks on
• 2 teaspoons vegetable oil
• ½ cup fresh cilantro, rinsed and roughly chopped
• ¼ cup white onion, finely chopped
• ¼ cup fresh lime juice
• 1 teaspoon ground cumin spice
• Salt and pepper to taste

PREPARATION

1. Set your oven to broil.
2. Toss tomatillos, peppers, and garlic with vegetable oil on a rimmed baking sheet.
3. Position oven rack on your second to top highest possible placement in the oven and broil the vegetables until softened, and slightly blackened, about 5–8 minutes.
4. The tomatillos may release their juices, which are full of flavor.
5. Remove garlic husks and place garlic cloves in a blender.
6. Using a rubber spatula, scrape remaining roasted vegetables and their juices into the blender.
7. Add cilantro, lime juice, and cumin and blend to a coarse puree.
8. Pour salsa into a bowl and mix in the chopped onion, salt, and pepper to taste.

Makes about 1 cup. Prep time, 10 minutes; cook time 5–8 minutes.