Ingredients

The following ingredients have 6 Servings
  • 1 lb tomatillos (about 5 or 6 large)
  • 2 ears corn
  • 2 medium heirloom tomatoes
  • 2 jalapeno peppers
  • 1 small bulb of garlic
  • juice of 1 lime
  • handful fresh cilantro leaves (chopped, plus more for garnish)
  • salt and fresh cracked black pepper

Instruction

  • Set the oven to broil.
  • Cut the top end off of the garlic bulb and drizzle with olive oil. Wrap loosely with foil and put in the oven on a middle rack.
  • Remove the papery husks from the tomatillos and give them a rinse. Cut the stems off the jalapenos. If you have a gas stove, briefly roast the tomatillos, ears of corn, tomatoes and jalapenos over the open flame, using a pair of tongs to hold them securely against the flame. Use caution. When they have begun to blister, set them on a lined baking sheet. If you don't have a gas stove, skip this step.
  • Put the whole, uncut vegetables under the broiler until they start to blacken and release their juices. Watch carefully, this will not take long, maybe 10 minutes.
  • Carefully transfer the vegetables and any juice to the bowl of a food processor. Check the garlic, when it is browned and soft, it's ready. Squeeze the garlic out of the peel and drop into the processor.
  • Pulse the machine several times and then run it briefly. You want a uniform texture but not a complete puree.
  • Season with the lime juice, salt and pepper to taste. Stir in the cilantro, cover tightly, and refrigerate before serving. The salsa will benefit from a couple of hours in the fridge. Taste again just before serving to check the seasonings. I added more salt and pepper.