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Roasted Tomatillo and Garlic Salsa
Reviews:
September 21, 2011

I'm not sure if it's fair of me to rate this because I changed it a little, but I feel I must because I loved what I ended up with so much! Basically I followed the recipe but instead of the 3 jalepenos I used 1 jalepeno and one poblano pepper, and cored and seeded both of them, to create a mild salsa. When roasting I put the pan on the middle rack and did not preheat, because I thought that would help the tomatillos have time to soften before burning. When one of them split open is when I removed them. I also added about 1/8th cup of chopped red onion to the blender. WOW! I was blown away by the delicious flavor!

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