Source: Everyday Food, April 2009
- 8 tomatillos (for Red Salsa, substitute 6 plum tomatoes, halved)
- 1 onion, halved
- 1 to 2 jalapenos, halved (ribs and seeds removed, if desired)
- 2 garlic cloves, unpeeled
- Coarse salt
On a rimmed baking sheet, broil tomatillos, onion, jalapenos, and garlic until lightly charred, 4 minutes. Puree in a blender until smooth. Thin with 1/2 to 3/4 cup water, and season with salt.