Fresh tomatillo salsa Recipe

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Fresh tomatillo salsa

Artist:	_	Yield:	1
Categories:	Central American, Digestion, Mexican, North American, South American	Rating:	0
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Ingredients:

		ALL QUANTITIES APPROXIMATE
8		To 16 Tomatilloes depending
		On size.
12		Chiles (2_Serranos +
2		_Jalapenos + 8_Piquins) I
		Typically use
		The serranos and jalapenos
		Green and the piquins red.
4		Cloves Garlic
1	small	Onion, really small, or half
		Medium onion.
1/2	tbsp	Salt
1/4	cup	Cilantro

Procedures:

1	Roast above ingredients in a[n oil-free] cast iron pan, turning occasionally.
2	Leave husks on tomatillos while you roast "em.
3	The husks will be nicely blackened, the skins translucent, and the fruits soft when they"re done.
4	[let me add: the goal is to blacken the skin while doing the least tomatillo-exploding that you can.
5	That way they don"t lose juice into the pan, that burns and smells sometimes.
6	That means moving them around the pan as they roast.] put roasted vegetables in food processor with: salt ?teaspoon cilantro ?cup and process briefly.
7	Transfer to a pot, and cook the mixture for 5 minutes.
8	[this darkens it up a bit, and mellows the flavors.
9	It tastes too raw otherwise.]