Tangy Roasted Salsa Verde. It is a very versatile condiment. In this case I used it for a dipping sauce for grilled shrimp. Other uses are to top tacos, fajita bowls, on eggs or just as a dip. I love to roast the tomatillos, serrano chilies and the garlic to give it an added depth of flavor.
2 lbs of tomatillos
2 serrano chilies
1 garlic clove
1/2 tsp salt
handful of cilantro about 1/4 c
1/2 medium yellow onion
Heat your oven to Broil. Line a cookie sheet with aluminum foil While the oven is heating wash the serrano chilies, and remove the husk from the tomatillos and wash them to remove the sticky feeling. Place the garlic clove (skin on), tomatillos and serranos on the lined cookie sheet. Broil for 15 minutes or until the skins start to blacken and blister. Using thongs, flip the tomatillos, garlic and serranos over and broil another 10 minutes. Remove from the oven and let them cool. While they are cooling, place the onion, cilantro and salt in a food processor or blender. Mix together. Then peal the serrano chilies and garlic and bled them into the onion, cilantro mix. Finally add the tomatillos and blend. Add more salt if needed and serve. Store in an airtight container or jar in the refrigerator.