Roasted Tomatillo Salsa
1 pound tomatillos
4 or 5 serrano chiles
1/2 of a small white onion sliced 1/4 inch thick
3 garlic cloves
1/2 cup water
1/3 cup chopped fresh cilantro
tsp salt
tsp sugar (optional)
Heat up the broiler. Put the whole whole tomatillos and the serranos on a baking sheet 4 inches below the broiler. of course remove the tomatillo husks first. roast them about 5 minutes until the skins are splitting and they are getting soft and splotchy black. Flip the tomatillos and the chiles over and roast them for another 4 or 5 min. Take them out and set them aside
Turn the oven down to 425, seperate the onions and peeled garlic cloves on another baking sheet. Put it in the oven and stir them every few minutes so they don't get too charred. When they are wilted and translucent, slightly browned on some edges, take them out and let them cool. the garlic should be soft and browned in spots also.
Put the onion garlic mixture along with the serranos in a food processor or blender and pulse it until they are pretty finely chopped. scoop the mixture into a bowl. Now add the tomatillos skins and all into the food processor. coarsely puree them shits. add them to the bowl with the onion/garlic mixture. Add some water to give it a nice spoonable consistency. Stir in the cilantro. Season highly with salt, and if you like add the sugar to take the edge off the tanginess of the tomatillos. Last time i made this stuff, It was incredibly hot. I think I used six serranos. If you want more of a mild salsa verde, adjust the amount of serranos to your desired heat level, i suppose. GL HF.