Make this salsa. Really. Whether you grew tomatillos in your garden this year or have never even seen one in your life find some and then some time to whip up a batch of this salsa. I dare say that it is the best salsa I have ever had. Really. I made a few modifications to the recipes so I'll write those out here.
2 lbs of fresh tomatillos, husks removed
2 heads of garlic
2 jalapeno peppers (this gives you a pretty good kick, omit one or both depending on your taste)
1/2 cup fresh cilantro leaves (no stems)
2 heaping table-tablespoons of brown sugar
1 tsp salt
1/4-1/2 tsp ground chipolte
a pinch each of cumin and cinnamon
1. Preheat the oven's broiler. Arrange the whole cloves
of garlic, tomatillos, and jalapenos on a baking sheet. Place under the
broiler, and cook for a few minutes. Remove garlic cloves first, as
soon as they are toasted, to avoid developing a bitter flavor. Continue
to roast jalapenos and tomatillos until evenly charred, turning
occasionally. Set aside to cool. Don't remove the charred parts of the
tomatillos or the peppers. They add a really nice flavor.
2. Place garlic and cilantro in a food processor and process with a dash of olive oil until smooth. Add peppers and tomatillos and process until somewhat smooth. Transfer mixture to a saucepan add seasonings and then cook over low-medium heat for about 10-15 minutes. Transfer to pre-warmed (I just let some hot tap water sit in mine while I was cooking the mixture to prevent the jars from cracking when you add the hot salsa) Ball Jars and then refrigerate
until serving. Yields approx 26ozs. Enjoy!