CHARRED TOMATILLO SALSA FOR BAKED POTATOES

Yield: 2 cups

Serving size: 2 tablespoons

1 pound tomatillos, husked and rinsed

4 ounces onion, cut into 1-inch slices

1 ounce garlic cloves, unpeeled

1/3 cup cilantro, chopped

1 tablespoon jalapeno, chopped

as needed salt

1. On griddle or in cast iron pan over medium heat, cook tomatillos, onion and garlic, turning occasionally, until charred and soft. Cool; peel garlic.

2. In blender or food processor, puree tomatillos, onion, garlic, cilantro and jalapeno. Season with salt.

Tip: Serve on baked potatoes or offer as a topping choice for a baked potato bar.