Roasted Tomatillo Salsa

I originally made this to go with some pork tacos. But it ain't half bad with some tortilla chips.




1 lb tomatillos (about 6 large), papery husks removed, rinsed
1/2 large onion, cut into thirds
2 serrano chiles, halved, seeded
1 Tbsp olive oil
1 tsp salt
1 cup (loosely packed) fresh cilantro leaves

Set oven to 375°F.

Toss first 5 ingredients in 8 inch glass baking dish. Roast in oven until tomatillos and onion are very soft, about 1 hour. Transfer contents of baking dish to food processor (or blender) and add cilantro. Puree until almost smooth. Transfer salsa to bowl. Chill or serve at room temperature.