Rick Bayless' Roasted Tomatillo Salsa

Ingredients

• 4 medium (about 8 ounces total) tomatillos, husked, rinsed, and halved
• 2 large garlic cloves, peeled
• Hot green chiles to taste (2 serranos or 1 jalapeño), stemmed and roughly chopped
• About ⅓ cup (loosely packed) roughly chopped cilantro
• ½ small white onion, finely chopped
• Salt

Method

1. 1

   Set a large (10-inch) nonstick skillet over medium-high heat (if you don't have a nonstick skillet, lay in a piece of foil). Lay in the garlic and tomatillos, cut side down.

2. 2

   When the tomatillos are well browned, 3 or 4 minutes, turn everything over and brown the other side. The tomatillos should be completely soft.

3. 3

   Scrape the tomatillos and garlic into a blender or food processor and let cool to room temperature, about 3 minutes.

4. 4

   Add the chiles, cilantro, and ¼ cup water. Blend to a coarse puree. Pour into a salsa dish and thin with a little additional water if necessary to give the salsa an easily spoonable consistency.

5. 5

   Scoop the chopped onion into a strainer and rinse under cold water. Stir into the salsa. Taste and season with salt, usually about ½ teaspoon (we added more).