Roasted Tomatillo Salsa
5 fresh serrano chiles
3 garlic cloves, unpeeled
1/2 cup fresh cilantro
1 large onion, coarsley chopped
2 teaspoons coarse salt
Remove husks from tomatillos and rinse under warm water to remove stickiness. Broil chiles, garlic and fresh tomatillos on rack of a broiler pan 1 to 2 inches from heat, turning once, until tomatillos are softened and slightly charred, about 7 minutes.
Peel garlic and pull off tops of chiles. Puree all ingredients in a blender.
Salsa can be made 1 day ahead and chilled, covered.
Makes about 3 cups.
*One of the salsas entered in salsafest 2006 was the result of this recipe, courtesy of The Waters/Meyer family. It was great!