Tomatillo Salsa Recipe | Grilling
8 ounces husked, rinsed, and halved tomatillos
2 large cloves of garlic, peeled
1 jalapeño or 2 serrano chiles, stemmed and roughly chopped
1/3 cup roughly chopped cilantro
1/2 small white onion, finely chopped
1/4 cup water
Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread coals out evenly over the charcoal grate. Clean and lightly oil the cooking grate. Place tomatillo halves on the grill, cut side down. Grill until browned and they begin to soften. Flip and continue to cook until completely softened. Remove the tomatillos to the work bowl of a blender or food processor. Let cool to room temperature. Add garlic, chiles, cilantro, and 1/4 cup of water to the bowl and pulse until coarsely pureed. Pour salsa into a small dish and stir in the onion. Thin the salsa out with more water if necessary. Taste and add sugar to if the salsa is too tart. Season with salt to taste.