Roasted Tomatillo Salsa

Yield: Makes about 2 cups
Time: 1.5 hours (15 minutes active)

This salsa comes together quickly (and can be made two days ahead).

Ingredients

• 1 pound tomatillos (about 6 large), papery husks removed, rinsed
• 1/2 large onion, cut into thirds
• 2 serrano chiles, halved, seeded
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1 cup (loosely packed) fresh cilantro leaves
• sugar to taste

Directions

1. Soak tomatillos in water for 15 minutes. Remove husk, core, and cut into quarters
2. Preheat oven to 375°F. Toss first 5 ingredients in 8x8x2-inch glass baking dish. Roast in oven until tomatillos and onion are very soft, about 1 hour. Transfer contents of baking dish to processor and add cilantro. Puree until almost smooth. Add sugar as needed. Transfer salsa to bowl. Chill or serve at room temperature.

• Note: Mix with sour cream for a vegetable dip, or add to chicken soup and garnish with strips of fried tortillas.

Serve with…

• Grilled Fish Tacos
• or Slow Cooked Carnitas Tacos and Pinto Beans with Chiles

Source: adapted from Bon Appetit, April 2008