Tomatillo & Jalapeno Salsa
1 pound of fresh tomatillos (husks removed)
1 head of peeled garlic cloves
1 to 2 fresh jalapeno peppers (de-seed these to make this less spicy)
1 bunch of fresh cilantro
1/2 cup of water (more or less as needed)
Salt and pepper to taste.
Place the tomatillos, whole cloves of garlic, and jalapenos on a baking sheet. Broil a few minutes until the garlic cloves are lightly toasted. Remove the garlic cloves immediately so they do not turn bitter. Continue to roast the jalapenos and tomatillos until evenly charred, turning occasionally. Set aside to cool. Blend all of the ingredients until desired smoothness. Add lime juice and ground cumin to taste if desired. Refrigerate until serving.