|Roasted Tomatillo Salsa|
Heat broiler. Lay the whole tomatillos and serranos on a broiler pan or baking sheet. Set the pan 4 inches below the broiler and let roast until the tomatillos are softened and splotchy black in places (the skins will split), about 5 minutes; your goal is to cook the tomatillos through while they roast, which means they/ll change from light bright green to olive green on the top side. With a pair of tongs, flip over the tomatillos and chiles and roast the other side for another 4 to 5 minutes or so. Set aside to cool.
Turn the oven down to 425 degrees. Separate the onion into rings and, on a similar pan or baking sheet, combine them with the garlic. Place in the oven. Stir carefullly every couple of minutes, until the onions are beautifully browned. The garlic should feel soft and be browned in spots. The total roasting time will be about 15 minutes. Cool to room temp.
In a food processor, place the onion-garlic mixture and the serranos and pulse until moderately fjnely chopped, scraping everything down with a spatula as needed to keep it all moving. Scoop teh mixture into a large bowl. without washing the processor, coarsley pruee the tomatillos with their juice-no need to peel of their darkened skin or cout out their cores. stir them into the chiles. stir in enough water to give the salsa an easily spoonable consistency. Stir in the cilantro.
Taste and season highly with salt. Taste again and, if you like, add just enough sugar to take the edge off the tanginess of the tomatillos.
*you can substitute jalepeno, sante fe, fresno, fresh pequin, finger hots, hungarian wax.
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