Tomatillo Salsa

Ingredients

• 8 ounces husked, rinsed, and halved tomatillos
• 2 large cloves of garlic, peeled
• 1 jalapeño or 2 serrano chiles, stemmed and roughly chopped
• 1/3 cup roughly chopped cilantro
• 1/2 small white onion, finely chopped
• 1/4 cup water
• Sugar
• Salt

Directions

Start 1 full chimney of charcoal. Once the coals are ignited and coated in gray ash, dump them onto the charcoal grate and arrange them in an even layer. Clean the grill grate, then oil it lightly. Set the tomatillo halves on the grill with the cut sides facing down. Cook them until they brown and start to soften, then turn them over and grill until they are soft all the way through. Transfer the tomatillos to the bowl of a blender or food processor, and set them aside until they reach room temperature. Add the garlic, chiles, cilantro and 1/4 cup water, then pulse until the mixture is roughly pureed. Pour the salsa into a small bowl and mix in the onion. If the salsa needs loosening, stir in additional water. Taste it, and add sugar if it seems too tart. Finish with salt to taste.