roasted tomatillo salsa

(adapted by Rick Bayles)

Ingredients:

12 ounces medium tomatillos, husked and rinsed (6-8)

4 garlic cloves, unpeeled

1 small jalapeño, halved, stemmed and seeded

6-8 cilantro sprigs, chopped

½ medium white onion, chopped

Pinch kosher salt

Directions:

Preheat the broiler: Preheat the broiler with a rack set 4 inches below the flame. A toaster oven works well for this.

Place the tomatillos, husked and rinsed, jalapeño, halved, stemmed and seeded, and garlic cloves, unpeeled on a foil-lined rimmed baking sheet. Broil until charred in spots on one side, about 6 minutes. Then turn everything over and broil the other side. The garlic should feel soft when done.

Let everything cool on the tray, then slip the peels off the garlic cloves. Leave the charred skins on the tomatillos and jalapeño.

Scrape the tomatillos, jalapeño, garlic, and any accumulated juices into a blender or food processor. Pulse to your desired consistency — it's best with some texture left, not fully smooth.

Rinse the chopped white onion in a strainer under cold water to soften its raw bite, then shake off the excess water.

Stir the rinsed onion and cilantro sprigs into the salsa. Taste and season with a pinch kosher salt, adjusting to taste.

Makes about 1½ cups.