-------------------------ALL QUANTITIES APPROXIMATE------------------------- 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 Cu
p 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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