*  Exported from  MasterCook  *
                           FRESH TOMATILLO SALSA
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Appetizers                       Mexican
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
           ---           -----ALL QUANTITIES
    8                    To 16 Tomatilloes depending
                         On size.
   12                    Chiles (2_Serranos +
    2                    _Jalapenos + 8_Piquins) I
                         Typically use
                         The serranos and jalapenos
                         Green and the piquins red.
    4                    Cloves Garlic
    1       sm           Onion, really small, or half
                         Medium onion.
      1/2   ts           Salt
      1/4   c            Cilantro
   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 1/2 Teaspoon Cilantro 1/4 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.] Source:
   Actually, my husband is the green-salsa preparer, so I
   sent him e-mail at work, requesting the recipe.
   Here’s the (slightly edited) reply
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