Adapted from Rick Bayless
You can make this salsa with fresh ingredient to eat now, or preserve to later in the winter. To preserve for later, roast the tomatillos and hot peppers puree and freeze. Later add the cilantro and onion.
3 or 4 medium Tomatillos husked and rinsed
1 or 2 Jalapenos stemmed
2 large cloves of Garlic peeled
6 springs of fresh Cilantro roughly chopped
1 small white Onion finely chopped
1. Roast the tomatillos, chile(s) and garlic on a rimmed baking sheet 4 inches below a very hot broiler, until blotchy black and softening (they’ll be turning from lime green to olive), about 5 minutes. Flip them over and roast the other side.
2. Cool, then transfer everything to a blender, including all the delicious juice the tomatillos have exuded during roasting.
3. Add the cilantro and 1/4 cup water, then blend to a coarse puree. Scoop into a serving dish.
4. Rinse the onion under cold water, then shake to remove excess moisture. Stir into the salsa and season with salt, usually 1/2 teaspoon.