Roasted Tomatillo Salsa a la Stanley Man

Sometimes, your garden (I use the term "your" loosely, because if we are honest the garden definitely belongs to Adam), gets really overgrown and full of way more tomatillos than you even know what to do with. Sometimes, you also get stopped every day and asked "what are those things in the little shells/pods?" by everyone who walks past. Tomatillos. I usually answer before they even finish asking. Same question, every time. 

What are tomatillos good for, you might ask? Well, it turns out that The Stanley Man makes a pretty amazing roasted tomatillo salsa using fresh tomatillos and onion and jalapeño from our garden. Yes please. And since Adam is over-due for a Stanley Man post, I figured now sounded good. 

So without further ado, "how to make delicious roasted tomatillo salsa a la Stanley Man" (a recipe illustrated by crappy iphone pictures). 

Start by removing the papery husks from the tomatillos and rinsing well.

Cut the tomatillos in half and place cut side down on a foil-lined baking sheet. Place under a broiler for about 5-7 minutes to lightly blacken the skin.

Chop up 1/2 white onion, 1/2 cup cilantro leaves, and 2 jalapeños.

Place tomatillos, onions, cilantro, and jalapeños (along with 1 tbsp fresh lime juice and 1/4 tsp sugar) in a blender or food processor and pulse until all ingredients are finely chopped and mixed. Season to taste with salt. Cool in refrigerator.

The final step is obviously to enjoy with chips. Often. 

*original recipe from here

If you want to can the salsa, here's a recipe I used for that, because this recipe needs to be used within a week in the refrigerator.