Roasted Tomatillo and Garlic Salsa

Roasted Tomatillo and Garlic Salsa
Ingredients
1 pound fresh tomatillos, husks removed
1 head garlic cloves, separated and peeled
3 fresh jalapeno peppers
1 bunch fresh cilantro
½ cup water, or as needed
salt and pepper to taste
Yield: 2 1/2 cups

Directions
Step 1
Preheat the oven's broiler. Arrange the whole cloves of garlic, tomatillos, and jalapenos on a baking sheet. Place under the broiler, and cook for a few minutes. Remove garlic cloves first, as soon as they are toasted, to avoid developing a bitter flavor. Continue to roast jalapenos and tomatillos until evenly charred, turning occasionally. Set aside to cool. Don't remove the charred parts of the tomatillos or the peppers. They add a really nice flavor.

Step 2
Place peppers and tomatillos in a blender with the garlic and cilantro. Add a little water to the mixture if necessary to facilitate blending. Season with salt and pepper to taste. Refrigerate until serving.

Second Recipe

INGREDIENTS
6 cups tomatillos, chopped
3 cups onions, chopped
3 jalapeno peppers, chopped
6 garlic cloves, chopped
½ cup cilantro, chopped
½ cup lemon juice
2 teaspoons cumin
1 tablespoon salt
1 teaspoon black pepper

DIRECTIONS
Combine all ingredients in a large pot and stir frequently over high heat until mixture boils.
Reduce heat.
Simmer 20 minutes.
Ladle into pint jars.
Leave ½ inch head space.
Adjust lids, process in a hot water bath for 20 minutes.

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