1 lb Tomatillos; husked & washed
8 cl Garlic; peeled
2 Jalapeno chilies, stemmed
- seeded
1 lg Bunch cilantro; leaves only
3/4 c Water
1 ts Salt
Fresh ground pepper
Heat up the broiler. Place the tomatillos, garlic and
jalapenos on a baking tray and broil, turning
frequently, until evenly charred, 15 minutes. (The
trick to keeping the garlic from burning is to tuck it
under the tomatoes.) Set aside to cool.
Transfer the roasted ingredients to a food processor
fitted with the metal blade.
Add the cilantro and water and puree until smooth.
Season with the salt and pepper and serve.
Store in the refrigerator 3-5 days or in the freezer
for weeks.
SOURCE: Mesa Mexicana, Mary Sue Milliken and Susan
