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Tomatillo Salsa:

Roughly 1 lb. Tomatillo, cut in half and spread onto a cookie sheet
1 Red or green bell pepper cut into flat sections (optional)
Broil these for 4 minutes, remove flip them over and broil the other side for 5 min.
They should be well brazed (brown or black) when done.
Remove and let cool
Cut these up coarsely by hand or in a blender but don’t puree.
Put into a bowl or sauce pan

Add the following (diced veggies as required)
¼ cup water
1 chilli pepper
clove of garlic (or more)
1 small onion
3-4 table spoons cilantro
1 teaspoon salt
¾ teaspoon sugar

If you heat the whole mixture in a sauce pan for ten minutes it makes a great consistency but its fine with just the tomatillos roasted and the rest raw.
Serve with dipping chips, on tacos, burritos etc.

Source: Jeff Shatford

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