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This is my Roasted Tomatillo Salsa. Sometimes I vary the ratio of tomatillos, adding a few more or less, adding more jalapeno, that sort of thing. The fresh garden cilantro is much more flavorful than the stuff in the grocery store since I just go out back and cut what I need off the cilantro pot on the patio. I peel the skin off the tomatillos and rinse to get off that sticky texture, then on a sheet pan under the broiler to soften and get some charred bits. These tomatillos were more bitter than I like, so I added about a teaspoon of sugar. Served with a prepared pork tamale from the grocery store. They are made by a family business in Utah and are really good, but the local Mexican grocer and cafe wasn't opened yesterday morning when I drove by. Their tamales are made fresh every day of the year. I buy Mexican oregano for this salsa. It's whole leaf oregano with the flowers that is dried. Just rub it and it releases the fragrance. I use it in Italian dishes too because it has a lot of flavor. I prefer charred onions and garlic over raw for this salsa. Everything goes into a blender and then blended to combine. It stays a vivid green color covered and kept in the fridge.
1 1/2 cups fresh cilantro
1/2 yellow onion, charred
4 cloves garlic, charred
1 tsp. sugar as needed
Salt and black pepper
2 tsp. Mexican oregano