Roasted Tomatillo Salsa

This is a fairly typical salsa verde. It's fairly smooth which makes it a great sauce to pour over tacos, chicken, burritos, enchiladas, and so on, but I wouldn't try to eat it with chips.

Makes about 1 1/2 cups

• 1/2 lb (200g) tomatillos, washed and papery husks removed
• 1 small (100g) tomato
• 3 cloves roasted garlic, crushed
• 1 tsp salt
• 1 - 2 jalapenos
• juice and zest of 1/2 lime
• 1/4 c red or white onion, finely diced
• 1 tbsp cilantro, minced

Halve tomatillos and tomatoes and arrange in a single layer on a baking sheet along with the whole jalapeno(s). Broil 4 - 6 inches from the heat for about 5 minutes until nicely roasted with black spots. Flip everything over and broil for an additional 4 - 5 minutes until the other side is nicely roasted as well.

Place jalapenos in a paper bag and let them steam for a few minutes. Remove the skin (it should flake or peel right off). Remove the stem (and seeds, if desired). Combine tomatillos, tomatoes and jalapenos in a food processor or blender. Pulse a few times to puree (some chunks are good) and remove to a bowl.

Combine remaining ingredients with tomatillo-pepper puree. Adjust seasoning to taste. Let rest for 30 minutes to allow flavors to blend.