- 2 lb. tomatillos, husked and rinsed
- 2 garlic heads, cloves separated, unpeeled
- 1 to 2 serrano chilies
- Salt, to taste
- 2 Tbs. canola oil
- 1 cup fresh cilantro leaves
- Juice of 2 limes
In a grilling wok, toss together the tomatillos, garlic, chilies, salt and oil. Set the wok on the grill and cook, stirring often, until the tomatillos are soft and starting to burst, and the garlic and chilies are charred, 15 to 20 minutes. Transfer to a bowl and let cool slightly. Remove the stems from the chilies; for a less spicy salsa, remove the seeds. Peel the garlic cloves.
Transfer the tomatillos, garlic and chilies to a blender, and add the cilantro and lime juice. Pulse until the salsa is somewhat smooth, leaving some texture. Season with salt. Transfer the salsa to serving bowls. Makes about 2 cups.