Roasted Tomatillo Salsa

Description

If you're pressed for time, you may want to try a jarred brand of tomatillo salsa instead of making it from scratch. We can't attest to the quality of all of them, but we do love Rick Bayless's, which has a fine, robust flavor. (look for it in specialty foods stores and in some supermarkets.

• Contributed by Jenn B aka Mom2sam and Tiny at World Recipes Y-Group and Healthy Recipes for Diabetic Friends Y-Group
• Makes about 3 cups

Ingredients

• 1½ lb fresh tomatillos or 3 (11 oz) cans tomatillos
• 5 fresh serrano chiles
• 3 garlic cloves, unpeeled
• ½ cup fresh cilantro
• 1 large onion, coarsely chopped
• 2 teaspoons coarse salt

Directions

1. Preheat broiler.
2. If using fresh tomatillos, remove husks and rinse under warm water to remove stickiness.
3. If using canned tomatillos, drain and measure out 2 cups.
4. Broil chiles, garlic, and fresh tomatillos (do not broil canned) on rack of a broiler pan 1 to 2 inches from heat, turning once, until tomatillos are softened and slightly charred, about 7 minutes.
5. Peel garlic and pull off tops of chiles.
6. Purée all ingredients in a blender.
7. Salsa can be made 1 day ahead and chilled, covered.