Tomatillo/Feta Salsa

• Salsa:
• 20 large (2"/5 cm) tomatillos (green or ripe)
• 1 large head garlic
• 4 green jalapeno peppers
• 1 lime (zest & juice)
• 4-5 fresh coriander/cilantro plants, finely chopped
• Cheese:
• sheep feta cheese in brine (1 cup crumbled cheese per 1 cup salsa)

1. Rinse & drain all vegetables and herbs well. Split garlic into cloves but do not peel.
2. Oven set to Broil-HIGH.
3. Arrange tomatillos, peppers and garlic on a large baking sheet or other pan with a rim at least 1/2"/1.5 cm high, to hold liquid. Depending on the size of your sheet/pan, you may need to do several batches. Broil 5-7 minutes per side, turning only once. Don't worry if tomatillos blacken slightly.
4. Let cool several minutes, Slip skins of garlic and peppers, and add pulp (including pepper seeds) to tomatillos in a good-sized bowl. Make sure to capture all of the liquid from the pan! Process cooked ingredients in small batches using a Cuisinart or blender until your bowl contains a uniformly chopped mixture. Add finely chopped coriander, zest and juice of the lime, and mix well. At this stage, you can freeze all or part of the mix, in individual 1 cup containers. The final salsa is quite runny, but if refrigerated will become firmer.
5. When ready to serve, drain fresh feta cheese well, crumble and add to fresh or thawed salsa, 1:1. Serve with your favourite tortilla chips.

salsa, green, garlic, green jalapeno peppers, lime, fresh coriandercilantro, feta cheese

Taken from www.epicurious.com/recipes/member/views/tomatillo-feta-salsa-50084410 (may not work)