Grilled Tomatillo Salsa
  • 8 oz husked, rinsed, and halved tomatillos
  • 2 lg cloves of garlic, peeled
  • 1 jalapeno, stemmed and roughly chopped
  • 1/3 C (loosely packed) roughly chopped cilantro
  • 1/2 sm white onion, finely chopped
  • 1/4 C water
  • splenda
  • salt
  1. place tomatillo halves on the grill, cut side down
  2. grill until browned and they begin to soften
  3. flip and continue to cook until completely softened
  4. remove the tomatillos to the work bowl of a blender or food processor
  5. let cool to room temperature
  6. add garlic, chiles, cilantro, and 1/4 cup of water to the bowl and pulse until coarsely pureed
  7. pour salsa into a small dish and stir in the onion
  8. thin the salsa out with more water if necessary
  9. taste and add splenda if the salsa is too tart
  10. season with salt to taste