Roasted tomatillo and green chile salsa. Make it once and you’ll be addicted. We use it in place of salad dressing on green salads and use it as a base for an incredible soup that is in a post to follow.

Ingredients:

• 3 roasted green chiles (or 1 5-oz. can diced green chiles)
• 1 pound (about 12) fresh tomatillos, husked
• 1/2 cup water
• 1 garlic clove peeled and chopped or pre-chopped equivalent
• 1 teaspoon salt
• 1/2 cup chopped white onion
• 1/4 cup minced cilantro

Process:

Slice tomatillos in half and place under broiler, skin side up, until they begin to blister slightly. Set them aside to cool. Stem and seed the chiles and coarsely chop them.

In a blender (I use a Kitchen Ninja), combine the tomatillos, green chiles, water, garlic, and salt, and puree until smooth. Transfer to a large bowl and stir in the onions and cilantro. Transfer to storage container and refrigerate.

Makes about 2 1/2 cups.