Roasted Tomatillo Salsa

...is amazing.



Roasted Tomatillo Salsa

# some tomatillos
# 3 garlic cloves roughly chopped
# pinch of fresh cilantro
# scallions coarsely chopped
# half of one white onion
# pinch of salt
# juice of one lime
# some pickled jalapenos

Roast your tomatillos. Peel the papers off, cut them in half and stick them under the broiler for 5-8 minutes, cut sides down on a foil-lined cookie sheet.

Take 'em out and toss 'em in a food processor with everything else on the list. Blend. Blend again.

Snarf.

Puttin' the peek in pico de gallo

As promised, the journey from this:



to this:



as captured by my blurry little cameraphone. Except that's really the whole story. Take onions, tomatoes and cilantro, chop for like, an hour while listening to Car Talk on VPR, mix. Serve with enchilada pie if you're lucky enough to have either the chicken or +chicken meat share. So good. So so good.

Anyway: Pico de Gallo: chop tomatoes, onions, cilantro; mix and let stand in the fridge. Nom.

Oh, and:



Beware of Cilthulhu!