Green Tomatillo Salsa
- 8 ounces tomatillos, husked and rinsed (5 to 6 medium)
- hot green pepper (roughly 2 serranos or 1 jalapeno, stemmed and roughly chopped)
- 5 -6 sprigs fresh cilantro, roughly chopped (long bottom stems removed)
- 1/4 cup finely chopped white onion
- salt
- Roast the tomatillos and chile (s) on a baking sheet 4 inches below a very hot broiler, until darkly roasted, evenly blackened in spots, about 5 minutes.
- Flip them over and roast the other side; 4 or 5 minutes more will give you splotchy-black and blistered tomatillos and chiles that are soft and cooked through.
- Cool and transfer everything to a blender, including all of the delicious juice that has run out into the baking sheet.
- Add the cilantro and the 1/4 cup water and blend to a coarse puree.
- Rinse the onion under cold water, then shake to remove excess moisture.
- Stir into the salsa and season with salt, usually a generous 1/4 teaspoon of salt.
hot green pepper, cilantro, white onion, salt
Taken from www.food.com/recipe/green-tomatillo-salsa-52596 (may not work)