Saturday, February 5, 2011
ROASTED TOMATILLO SALSA
2 lbs Tomatillos (12-14 medium) (husks removed easier under running water) Cut into 4 sections.
4-5 good size jalapenos seeded with the white membrane removed. The more membrane the more heat.
4-5 cloves garlic sliced
1 medium onion cut into sections (sweet onion is good)
2 tsps. fresh ground cumin seeds (it is worth getting a mortar and pistil just for cumin seeds)
Spread it all in one layer in a large sided cookie sheet. Broil on high for 10-12 minutes. I put another cookie sheet upside down under to get the vegetables closer to the heat elements. You want to get some brown roasted edges for flavor. Scrape into a food processor and pulse a bit. Keep it a little coarse. Add 1/2 -1 Cup loosely packed Cilantro (optional) Pulse again and add salt to taste. One avocado chopped in it upon serving is good.