Roasted Tomatillo Salsa

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Yield: about 1 ½ cup
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Roasted Tomatillo Salsa
¾ lb	fresh tomatillos, husks removed (or 2 cans of canned tomatillos)
2 medium	jalapenos, whole
3	garlic cloves, unpeeled
1 medium	sweet onion, such as Walla Walla or Vidalia, roughly chopped
1 tsp	salt
1 tsp	cumin powder
¼ tsp	ancho chile powder

Roast the tomatillos, jalapenos, garlic and onion in a roasting pan over high heat in the oven until they soften and become charred. You can stir them once or twice if you want to, just make sure that you get that beautiful char, where all the flavor will come from. Allow the mixture to cool enough that you can puree it without it coming spewing out in-between the lid and the body of your food processor or blender.

Peel the garlic cloves (leaving the peel on allows the garlic to steam inside the skins, leaving it soft, creamy and flavorful as opposed to getting burnt and bitter), and pull off the tops of the jalapeños, leaving the seeds and skins intact. Reserve the liquid that oozes out of the tomatillos while roasting. Add the spices and salt the mixture and puree in a blender or food processor until smooth. Add liquid as necessary to create preferred thickness.

Recipe uploaded with Shop'NCook for iPhone.

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