Roasted Tomatillo Salsa
Prep and cook time: 35 – 40 minutes
Makes about 2 cups
Ingredients:
- ¾ pound tomatillos
- Pull off and discard tomatillo hulls.  Rinse tomatillos and set one aside. Place remaining tomatillos, onions (don’t peel onions if you want sauce to have a mild roasted flavour), and chili in a 10-12 inch frying pan.  (Use an old pan; this process tends to discolour the surface – I use an old cast iron frying pan.)   Shake pan or turn veggies frequently until they are charred all over, about 15 minutes.  Tomatillos should be soft when pressed.
- Let vegetables cool. Â Peel onions if roasted in their skins. Â Pull loose skin from chili and discard; also cut out and discard stem and seeds.
- In a food processor or with a knife, mince uncooked tomatillo; roasted tomatillos, onions, and chili; and cilantro. Â Season mixture to taste with lime juice and salt. Â Serve, or if making ahead, cover and chill up to 4 days.