Yield: 2 Cups
|1 pounds||Tomatillos, husked & washed|
|8 eaches||Garlic cloves, peeled|
|2 eaches||Jalapeno chiles, stemmed and seeded if desired|
|1 large||Bunch cilantro, leaves only|
|\N \N||Pinch freshly ground pepper|
Preheat the broiler. Place the tomatillos, garlic and jalapenos on a baking tray and broil, turning frequently, until evenly charred, 15 minutes. (The trick to keeping the garlic from burning is to tuck it under the tomatoes.) Set aside to cool.
Transfer the roasted ingredients to a food processor fitted with the metal blade.
Add the cilantro and water and puree until smooth.
Season with the salt and pepper and serve.
Makes 2½ cups.
Store in the refrigerator 3-5 days or in the freezer for weeks.
SOURCE: Mesa Mexicana, Mary Sue Milliken and Susan Feniger with Helena Siegel.