Roasted Tomatillo and Garlic Salsa recipe

2 servings

1 pound fresh tomatillos, husks removed

1 head garlic cloves, separated and peeled

3 fresh jalapeno peppers

1 bunch fresh cilantro

1/2 cup water, or as needed

salt and pepper to taste

Preheat the oven's broiler.

Arrange the whole cloves of garlic, tomatillos, and jalapenos on a baking sheet.

Place under the broiler, and cook for a few minutes.

Remove garlic cloves first, as soon as they are toasted, to avoid developing a bitter flavor.

Continue to roast jalapenos and tomatillos until evenly charred, turning occasionally.

Set aside to cool.

Scrape and rinse the burnt skins off of the peppers and tomatillos, and place them in a blender with the garlic and cilantro.

Add a little water to the mixture if necessary to facilitate blending.

Season with salt and pepper to taste.

Refrigerate until serving.