Redheaded Green Salsa

Roasted Tomatillo and Poblano Pepper Salsa

I am a big fan of the flavor concentrator dry heat and this recipe showcases it.

1 10/2 lbs tomatillos halved, papery skins removed and sticky residue rinsed
5 or 6 poblano chilies, halved, seeded, pith removed
2 Red bell peppers halved, seeded, pith removed
8 or 9 whole garlic cloves, skins intact
3 tbsp olive oil
1 yellow onion, minced
cilantro or dandelion greens, chopped for garnish

Preheat oven to 475. Toss first 4 ingredients together. On a large, foil lined baking sheet spread out mixture in one layer, skin side up. Place in oven with the skins as close to flame as possible, or use your broiler, you may choose to grill these as well. I respect that. In 25 minutes test the tomatillos, peppers and garlic for doneness. The peppers' skin should be black and ready to peel off the pepper meat. Peel the peppers and garlic, combine with tomatillos and minced onion in a food processor and pulse until desired consistency is attained. Add chopped greens (cilantro or dandelion} and salt and pepper to taste.

I served this over roasted chicken legs and roasted potatoes this past weekend to universal acclaim. It can be used on anything but ice cream.