Roasted Tomatillo and Garlic Salsa

To roast the tomatillos and jalapeños, preheat your grill or grill pan over high heat. Once warm, lower the heat to medium and add the tomatillos and jalapeños straight onto the grates of your grill or grill pan. Cook over medium heat until they are charred black. Rotate the tomatillos and jalapeños every 2-3 minutes so that they char evenly. Remove from heat and set aside to cool.

To roast the garlic, preheat your oven to 400 F. Peel the very outer layer of the garlic, making sure to still leave the head completely intact. Cut the top off of the head of garlic to expose the garlic inside. Place the head of garlic into a muffin tin mold (or directly on a foil-lined baking sheet), cut side up. Using a brush, brush the head of garlic with olive oil. Cover with foil and bake at 400 F for 30 minutes. Once roasted, remove from oven and set aside to cool.

Once the the tomatillos, jalapeños and garlic are cool enough to handle, begin your blending process. Add the tomatillos to your blender or food processor (including the skin). Cut the stems off of the jalapeños (and remove the seeds if you would like less spicy) and add them into the blender. Gently peel the garlic (should be fairly easy at this point) and also add into the mix. Now, add the cilantro, lime juice and a dash of salt and pepper. Pulse until completely combined and smooth.

Serve immediately or chill it in the refrigerator before serving with tortilla chips. Enjoy!