This is a smoky, hot table salsa which goes especially well with grilled meats.

Preheat a heavy duty skillet over medium heat. Place the tomatillos and the unpeeled garlic cloves directly on the skillet. Cook for about 10 minutes,turning frequently, until tomatillos are soft and blackened in spots. Peel the skin off the garlic cloves. Place garlic cloves, tomatillos, chiles, and salt in a blender with two tablespoons of water. Puree salsa, adding more water if necessary.
Serve at room temperature.
Variation 1:Add a teaspoon of the sauce from the canned chiles to the blender for a smokier sauce.
Variation 2:Use canned tomatillos and skip the roasting step

From: Via The Chile-Heads Mailing List
Posted By: Judy Howle
Flavors of the South, Recipes for "heat lovers"
Post Date: October 01, 1997