I updated this post when I made a huge batch to give away. Scroll down to the bottom for those instructions.
makes 2 to 3 cups, depending on how juicy the tomatillos are
1 pound fresh tomatillos
1 serrano chile
1/2 a red onion
2 T oil (not olive)
2 garlic cloves
1 cup cilantro
1 to 2 limes
- Heat a heavy-bottomed (preferably cast iron) pan to medium-high. Place the jalapeno and serrano chile in the dry pan and roast until they have are mostly black. You'll have to turn them a few times over 5 to 10 minutes.
- Remove the chiles and place the tomatillos, husks removed, in the same pan. Blacken top and bottom and, if possible, a little of the sides. Set them aside with the chiles.
- Roughly chop the onion and and it to the pan. It will cook quickly because the pan is so hot from the roasting. After about a minute add the oil, stir well, and remove from the heat.
- Remove the seeds from the chiles and put them in a food processor with the garlic, cilantro, juice of 1 lime, tomatillos, and onions. Add salt to taste and blend well.
- Adjust the seasonings, adding more lime, salt, and maybe even another chile.
- Pre-heat the oven to 425.
- Spread the tomatillos, onions, garlic, and serranos onto sheet pans that you've covered in foil (or else cleanup is a nightmare). Keep the different items as separate as you can because they roast at different speeds.
- Roast in the oven until the edges of everything are blackened and at least a couple of the tomatillos have split. I pulled out the garlic first, then the onions, then serranos, and last the tomatillos.
- Blend in batches according to the directions above. Combine all the batches together in a big bowl and check the seasonings.
- Tomatillos, especially with lime added, are acidic enough to preserve just like you would do jam.