Roasted Tomatilla Salsa

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I really enjoy making fresh salsas.  It sounds so difficult, but truly, it's not.  Roasted tomatilla's are the star in this salsa, and after serving this, you'll be the star of your own fiesta!  The fresh tomatilla's in this salsa are roasted in the oven, then pureed with peppers, onion quarters, seasonings and fresh cilantro.  You can use it as a topping for tacos, enchiladas, burritos, taco salads or with tortilla chips for dipping.  Quick and easy...it's as simple as that! 

You'll need:

1 1/4 lbs. of fresh tomatilla's
1 small sweet onion
1/2 cup of cilantro leaves [about a handful]
1 jalapeno pepper
1 serrano chili
2-3 cloves of fresh garlic
2 tsp. lime juice
1 tsp. olive oil
1/2 tsp. onion powder
1/2 tsp. sugar
salt and black pepper to taste
water

Move the oven rack to the highest position and preheat the oven to broil.  Line a baking sheet with aluminum foil and spray it with cooking spray.  Remove the husks from the tomatillas and wash.


Cut the jalapeno through the middle lengthwise and remove the seeds with a spoon.  You'll also need to remove the stem from the serrano pepper and jalapeno peppers.  Peel the garlic cloves and quarter the onion.  Wash the cilantro thoroughly to remove any dirt and grit.  Remember to wash your hands thoroughly after handling peppers!


Place the tomatillas and garlic cloves onto the roasting pan.  Season with salt and pepper and drizzle with olive oil.  I'm roasting extra garlic for another project, while I'm at it, but, 2-3 cloves will be plenty for this salsa.



Place the pan into the oven and roast, turning as necessary, until the ingredients are charred, about 8-10 minutes.  Remove the tomatillas from the oven, and allow them to cool slightly.  Pour the charred  tomatillas and garlic cloves into a food processor or blender along with the quartered onion, peppers, cilantro, lime juice, seasonings, olive oil and pan juices.  We don't want any of the toasted goodness or juices to escape!  Pulse in the blender until your desired consistency is reached.  If you'd like the salsa thinner, add cold water one tablespoon at a time.


Puree until chunky smooth.  Taste and adjust the salt and pepper if needed.


Chill thoroughly before serving with lots of tortilla chips for dipping.  Yield: 2 cups



Cook's note:
This salsa can be stored for 2-3 days before serving tightly covered in the refrigerator.