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.