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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Rob Lusk
1 pound tomatillos, about 12
2-4 jalapeños, seeded
1 medium onion
⅓ bunch cilantro
3 Cloves garlic, unpeeled
1 teaspoon salt
½ teaspoon Mexican oregano
Juice of 1 lime
Cut the tomatillos in half and place cut side down on a cookie sheet. Slice the onion into 4 slices and place on the cookie sheet with the unpeeled garlic cloves.
Broil until the tomatillos start to blacken. Place all ingredients (plus juices in the pan) in a blender or food processor. Process until almost smooth.