Roasted Tomatillo Salsa

I heavily pour tomatillo salsa on my food. I literally can drink it. I love it so much that I need salsa verde rehab. I roasted the tomatillos because it's packed with flavor. You can make this salsa with fresh tomatillos by just skipping the roasting step. Both salsas are great in texture, and refreshing. Serve it with chips, tacos or on a grilled fish.

ingredients

5-6 tomatillos, husked and halved 

1 jalapeno pepper, stemmed and halved (remove seeds for a milder salsa) 

1 garlic clove, peeled and chopped

5-6 sprigs of fresh cilantro leaves 

Sea or Coarse Salt ( heaping teaspoon) 

Freshly squeezed lime juice (optional) 

preparation

Preheat oven to broil.  Place the tomatillos and jalapeno on a baking sheet, seeds facing up, on top rack. Roast for about 4-5 minutes until roasted and blistered. Use tongs to flip the tomatillos and peppers face down and roast for another 4-5 minutes. 

Remove from oven and place the tomatillos and peppers along with the roasting juices in blender or a food processor. Add garlic, cilantro and salt to mixture and pulse to combine all the ingredients. Blend at a low speed to create a salsa puree.  If salsa needs be to thinned, add water. Season to taste with salt and freshly squeezed lime juice.  Enjoy!