Roasted Tomatillo Salsa

This recipe comes from the incomparable Mary Sue Milliken and Susan Feniger restaurant The Border Grill, and can be found in their cookbook Mesa Mexicana.

Makes 2 1/2 cups

1 pound tomatillos, husked and washed
6-8 garlic cloves
1-2 jalapeno peppers, stemmed and seeded if desired
1 bunch cilantro, leaves only
3/4 cup water
1 teaspoon salt
pinch of black pepper

Preheat the broiler. Place tomatillos, garlic, and jalapenos in a baking tray. Broil, turning frequently, until evenly charred, 15 minutes. The trick to keeping the garlic from burning is to tuck it under the tomatillos. Remove from broiler and set aside to cool.

Transfer the roasted ingredient to a food processor. Add cilantro and water, and puree until smooth. Season with salt and pepper. Store in the refrigerator for 3-5 days, or the freezer for weeks.