Salsa verde (roasted)

description:

Tangy. Goes well with chorizo and potatoes.

ingredients:

1 lb tomatillos, husked
1 small onion, quartered
1 jalapeno
2 garlic cloves
1 tsp olive oil
1/2 cup fresh cilantro leaves
1 tsp lime juice
1/2 tsp salt
1/2 tsp sugar
1/2 tsp cumin

instructions:

1) Remove the husks from the tomatillos and rinse off the sticky layer.

2) Cover the tomatillos, onions, jalapeno, and garlic cloves in a thin layer of olive oil and broil for 15-20 minutes until charred. Be sure to rotate the veggies to prevent burning.

3) Remove the veggies and cool.

4) Cut out the cores from the tomatillos and place everything in a food processor. Pulse.

5) Add more salt, sugar, lime juice, cilantro as needed.

source:

America's Test Kitchen