Ingredients
-
3 large cloves garlic, unpeeled
-
3/4 pound tomatillos (about 6 medium), husks removed, washed and dried
-
3 to 4 medium green jalapeno peppers
-
1/2 teaspoon kosher salt
-
1/4 teaspoon sugar
-
3 tablespoons finely chopped white onion, soaked in cold water for 5 minutes and drained
-
2 tablespoons finely chopped cilantro
Directions
- Preheat a small skillet over medium heat. Add the garlic cloves to the skillet and toast them on all sides, until the skins are a bit blackened and the garlic has softened slightly, about 15 minutes. When cool enough to handle, slip the garlic cloves from their skins, trim any burned areas, and transfer them to the bowl of a food processor.
- Meanwhile, preheat the broiler and line a baking sheet with aluminum foil. Distribute the tomatillos (stem-side down) and the jalapenos on the baking sheet and broil them on both sides until they're well charred and blackened in places, 4 to 8 minutes per side. If necessary, rotate the sheet to evenly expose them to the heat (tomatillos may collapse a bit but don't let them collapse completely, as it is important to retain most of their liquid).
Add the tomatillos to the bowl of a food processor. When cool enough to handle, peel the peppers, remove some or all of the seeds, and add them to the bowl of the processor along with the salt and sugar. Process until the mixture is smooth but still chunky, about 20 seconds. Transfer to a mixing bowl. Stir in the onion and cilantro.
Salt to taste and serve. May be stored in the refrigerator in a tightly sealed container for up to 1 week.
Recipe Note
Butcher’s Recommendation:
Salsa can be drained slightly to yield a thicker result.
