I was inspired to make up this tomatillo salsa as a starter for a meal that included Texas style Chili Non Carne. You can skip the roasting step, but it adds some lovely flavour to the salsa. Leftovers can be stored in the fridge for later use.
Roasted Tomatillo Salsa
4 cloves garlic
10 tomatillos, cut in quarters
1 medium onion, cut in quarters
1 jalapeño, cut in half lengthwise
Drizzle olive oil
Couple pinches of salt
1/4 cup cilantro, roughly chopped
1-2 limes, juiced
Salt and pepper to taste
Preheat oven to 350. Arrange tomatillos, onion, jalapeño and garlic in a single layer on a baking sheet, drizzle with olive oil and and sprinkle with a pinch of salt. Roast tomatillos, onion, garlic and jalapeño for 20 minutes, then set aside to cool to room temperature. Add roasted veg and remaining ingredients to a blender and process until smooth.