Roasting tomatillos gives them an added dimension of flavor. This sauce is a tasty condiment for grilled foods. It’s also a good salsa for corn chips and crackers, and as a topping for rice…
1/2 – 1 lb tomatillos, husks removed, rinsed well
3 – 4 garlic cloves, peeled and sliced, if large
2 – 3 T fresh, minced cilantro
1 T lemon or lime juice (optional)
salt and pepper, to taste
1. Preheat oven to 500ºF. Place a rack in the center of the oven.
2. Toss tomatillos and garlic with olive oil. Put in a roasting pan, tomatillos core side down. Roast until tomatillo skin is blistered and flesh is very tender, about 15 minutes or so, depending on the size of the tomatillos.
3. Cool a bit, then put roasted tomatillos, roasted garlic and any liquid that has accumulated in the pan in a food processor. Process until desired consistency is reached (chunky to smooth). Transfer to a bowl and add cilantro, lemon or lime juice, if using, and salt and pepper to taste.