When I served this recently, I did take the time to make baked tortilla chips from corn tortillas--they're so much better than what you get in a bag.
Roasted Tomatillo & Garlic Salsa
adapted from a recipe from Vintages Tasting Room
- 1 pound fresh tomatillos, husks removed and halved (green tomatoes also work well; use up to about 1-1/2 lbs)
- 1 head garlic cloves, separated and peeled
- 2 large jalapeno peppers, halved and de-seeded
- 1 bunch fresh cilantro
- salt and pepper to taste
Preheat the broiler. Put the 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 (otherwise they get bitter). Continue to roast jalapenos and tomatillos until evenly charred, turning occasionally. Set aside to cool a bit; do not remove the charred parts of the tomatillos or the peppers.
Process the peppers and tomatillos in a food processor, along with the garlic and cilantro. Season with salt and pepper to taste. Refrigerate until serving.