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Vixie79 said:
Roasted Tomatillo Salsa
Ingredients.
* 4 lbs. tomatillos, husked and washed (to remove the sticky film they have)
* 6 green cayenne peppers (or jalepeno, serrano), seeded
* 6 cloves of garlic
* 1.5 medium-sized yellow onions, diced
* 8 scallions, chopped in 1/4”-1/2” pieces
* 4t salt
Steps.
1. Preheat oven to broil, with the rack on the top shelf (a broiler would also work well, as would a solar cooker).
2. Remove the husks from the tomatillos and wash them well. They have a natural soap-like coating you should remove.
3. Lay the tomatillos side by side in a single layer on an ungreased cookie sheet. Broil until soft and darkened on the top (4-6 minutes), watching constantly.
4. Turn them over on the other side with a spatula, and broil until darkened on the top (another 5 minutes or so).
5. Remove the pan from the oven and let the tomatillos cool completely.
6. Dry roast the cayenne and garlic in a skillet or frying pan, constantly shaking the pan and turning them over, until both are soft and the outer layer is browned.
7. Remove the cayenne and garlic from the pan, finely chop them and set aside.
8. Dry roast the diced onions until slightly translucent and beginning to brown.
9. Dry roast the scallions until slightly browned (1-3 minutes).
10. Once cooled, place tomatillos and any juice into a blender, or blend by hand, just until blended but still chunky.
11. Pour all ingredients into a bowl, add salt, mix, and let sit for a few minutes, letting the flavors mingle and develop. Refrigerate unused portions – the taste will be even better the next day.
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