Roasted Tomatillo Salsa

3 lbs tomatillos, husked and rinsed
4 cloves garlic, unpeeled
2 jalapeno chiles*, or more if you like it spicy, stemmed, seeded (or not, if you want it hotter) roughly chopped
½ bunch cilantro, chopped
¾ cup onion, chopped, soaked in water and drained (takes the sharpness out of the onions)
¼ cup lime juice, or more to taste
1 to 2 teaspoons Salt, pepper to taste

 

Heat oven to 400º. Place tomatillos and garlic in roasting pan and roast in oven until the tomatillos are soft and collapsed, about 40 minutes. Remove from oven and let cool. In a food processor, quickly pulse the onion and hot chili pepper. Add the tomatillos, cilantro and peeled garlic and pulse a few more times until the Salsa is a cohesive blend, but still has texture. Pour mixture into a serving bowl and add lime juice and plenty of salt and pepper to taste. Serve.

* NOTE: taste the jalapenos and decide if they are spicy or not and add another pepper, as necessary

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