
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