Author Notes
Good with tacos, chicken, fish, in Chilaquiles, just with everything. Roasting the tomatillios really makes the difference. —Cordelia
Ingredients
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10 tomatillos
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1/2 a bunch of cilantro
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1 big clove of garlic
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1 jalapeno pepper
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3 tablespoons of lime juice
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1 tablespoon of oil
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1/2 teaspoon of salt
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1/8 teaspoon of black pepper
Directions
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Discard the tomatillos husks and wash them well. Cut the tomatillos to halves. Put them in a baking sheet and drizzle a bit of oil and salt. Bake in 400 degree oven for 25-30 minutes. Let them cool a bit.
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Chop the garlic. Discard the jalapeno seeds and cut to medium pieces.
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Put in a food processor the roasted tomatillos, garlic, jalapeno, cilantro, salt and pepper and process until you get a pretty smooth salsa.
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Put in a bowl and mix in the lime juice and oil. Taste for salt.
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(If you use it for the Chilaquiles and the salsa is pretty thick add water to thin it out a bit, so it will be more spreadable).
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