Fresh tomatillo salsa

=== Ingredients ===
* all quantities approximate
* 8 to 16 tomatilloes depending
* on size.
* 12 chiles (2_serranos +
* 2 _jalapenos + 8_piquins) i
* typically use
* the serranos and jalapeños
* green and the piquins red.
* 4 cloves garlic
* 1 small Onion, really small, or half
* medium Onion.
* 1/2 tbsp salt
* 1/4 cup cilantro
== Directions ==
Roast above ingredients in a[n oil-free] cast iron pan, turning occasionally. Leave husks on tomatillos while you roast "em. The husks will be nicely blackened, the skins translucent, and the fruits soft when they"re done. [let me add: the goal is to blacken the skin while doing the least tomatillo-exploding that you can. That way they don"t lose juice into the pan, that burns and smells sometimes. That means moving them around the pan as they roast.] put roasted vegetables in food processor with: salt ½ teaspoon cilantro ¼ cup and process briefly. Transfer to a pot, and cook the mixture for 5 minutes. [this darkens it up a bit, and mellows the flavors. It tastes too raw otherwise.]
=== Other links ===
== See also ==
Category:Better Digestion Recipes