This is a little more time-consuming than the boiled version, but I like the depth that roasting provides. This is also not as soupy, though I understand soupy is more authentic. Serve with corn chips as an appetizer, or use as a sauce for potato salad or a dish of grilled white fish, chicken, or roasted pork loin.
Grilled Tomatilla Salsa
1 lb tomatillos (about 8 medium, approximately 1 dry quart), husked and washed
1 medium onion
1 medium clove garlic, sliced
Salt to taste
1 medium poblano pepper
Handful of cilantro leaves, torn into small pieces
Juice of half a lime, or to taste
Preheat the oven to 450 degrees. Quarter the tomatillos (or halve them if small) and slice the onion into 3/8-inch rounds. Toss each with a small amount of olive oil, sprinkle with salt, and place them on a cookie sheet. Do not mix them together, since they will probably roast at different rates. Roast tomatillos in the oven for 10 minutes or until soft. Continue to cook the onions, turning heat down if they start to burn. Sprinkle garlic in the pan with the onions for about a minute at the end, just to soften. Remove ingredients to a bowl to cool as they become ready.
Meanwhile, skewer the pepper and roast over a gas flame until charred. When cool, remove skin and seeds and chop the flesh coarsely.
Place cooled tomatillos, onion, garlic, and pepper in a food processor and blend until smooth. Add cilantro and lime juice. Makes approximately 1½ cups.
Variation: Add grilled corn. By the time that the tomatillos are ready to harvest, the corn is typically large, so one ear would do it. Cut the corn from the cob, toss with olive oil and salt, and roast in the oven. Alternatively, use lightly boiled corn, which is cleaner on the palate.