Charred Tomatillo & Jalapeño Salsa

This is a pretty common salsa in homes all over Mexico, but you don't often see it in tourist oriented restaurants. We always have it available at Felix' and even use it in a couple of our menu items. It's a great salsa for summertime grilling 'cause it goes really well with grilled Chicken or Carnitas (see the Carnitas recipe on the Felix' web site - click on recipes then on Carnitas). It also makes a great dip for chips and we use it as the base for our Smoky Jalapeno Salsa. Okay, here we go.

PARTS LIST

12 or so tomatillos rinsed with the husks removed.
If you pay any attention at all to the food gurus you will become hopelessly confused. Some will tell you to use only the most yellow of the Tomatillos others say use only the greenest. It really doesn't make much difference - if any. I use the darkest, greenest ones I can find because I think it gives a more lemony taste to the salsa. However, when I can't find the dark green ones I use the yellow ones and to be honest I can't taste the difference. Either way you're gonna have a great salsa.

1 onion
peeled and quartered.

2 cloves of garlic
or 1 or 17 or none - it don't matter. Hell, you know how much Garlic you like.

fresh jalapeño chiles
rinsed with the stems removed. How many chiles is a matter for you to decide. The jalapeno chiles we've been seeing in the markets just aren't very hot - although every once in a while you get a real surprise - so I'd suggest you use at least 4, more if you want it real spicy.

cilantro
chopped

You may have noticed that this is the exact same ingredient list that I used for the 'Salsa Verde' in the last Newsletter. If not - pay better attention. Anyway this salsa, even though the ingredients are the same, tastes and looks a whole lot different. Now we're gonna do some of what the Yuppie Food Experts refer to as 'pan roasting' - I call it 'burning'. This is so popular here in Mexico that we actually have a tool for the purpose. It's a flat pan with a slotted rack that sits over a gas burner, but I've never seen them for sale in the States and I don't even know what you call it. So the best thing for you to use is a cast iron frying pan or griddle. Don't use your good Teflon, and your stainless-steel - if you use it - won't be stainless anymore. The pan should be big enough so all the stuff is just one layer thick. Put everything into the pan over medium heat and go have a beer or a cup of ovaltine or write a letter to your mom or something. Check it in about ten minutes or so..... if everything is good and blackened and sticking to the pan and it doesn't even look like food, then turn them onto an un-blackened side and do it again. When the mixture is thoroughly disgusting looking pour a glass of water into the pan and deglaze the pan (that's fancy celebrity chef talk for 'use some water to scrape up all the burnt bits'). Get all the burnt stuff loose and turn the gas off and let it cool. When it's cooled down run it through a blender. It's probably gonna be way too thick so you'll most likely have to add some water to get it to the consistency you like. Oh, the Jalapenos have a tendency to emit a tear gas like substance as they burn so if you have a stove fan turn it on..... or at least open a window. Be careful not to put the stuff in the blender while it's real hot because hot stuff and blenders are a dangerous combo. Just before you get ready to serve this delightful home-made Salsa Asada Verde throw in some chopped cilantro..... if you hate cilantro through in some chopped green onions. There -- you've made another salsa.