1 1/2 lbs. Fresh Tomatillos
5 Fresh Serrano Chiles
3 Garlic Cloves, Unpeeled
1/2 Cup Fresh Cilantro
1 Large Onion, Coarsley Chopped
2 Teaspoons Coarse Salt
Remove husks from tomatillos and rinse under warm water to remove stickiness. Broil chiles, garlic and fresh tomatillos on rack of a broiler pan 1 to 2 inches from heat, turning once, until tomatillos are softened and slightly charred, about 7 minutes.
Peel garlic and pull off tops of chiles. Puree all ingredients in a blender.
Salsa can be made 1 day ahead and chilled, covered.
Makes about 3 cups.
This is one of the salsas entered in salsafest 2006 was the result of this recipe, courtesy of The Waters/Meyer family. It was great!