To make this salsa, you can either roast the tomatillos in the oven, or grill them.
If you're using the grill, place the tomatillos, jalapeños, onion and garlic on the grill rack. Grill until starting to turn golden brown.
If you're using the oven, preheat it to 400 degrees Fahrenheit. Rinse the husked tomatillos and put them in a baking dish, along with the quartered onion, whole jalapeños and garlic cloves.
Roast for 12 minutes, then turn the broiler on and broil for five minutes or until the vegetables are starting to brown.
Remove from the oven (or grill) and carefully remove the top and seeds from the jalapeño. (If you want more spice, leave some seeds in the jalapeño). Core the larger tomatillos if needed. Remove the wrappers from the garlic.
Put the tomatillos, jalapeños, onion and garlic cloves into a blender or food processor. Add the cilantro, lime juice, cumin and salt and process until mixed, but still chunky.
Enjoy with chips as a dip, or pour over enchiladas in a casserole dish in place of your usual enchilada sauce.
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