Charred Tomatillo Salsa for Baked Potatoes
1 pound Tomatillos – husked and rinsed
4 ounces onion – cut into 1-inch slices
1 ounce garlic cloves – unpeeled
1/3 cup Cilantro – chopped
1 tablespoon jalapeno – chopped
salt – as needed
On griddle or in cast iron pan over medium heat, cook tomatillos, onion and garlic, turning occasionally, until charred and soft. Cool; peel garlic.
In blender or food processor, puree tomatillos, onion, garlic, cilantro and jalapeno. Season with salt.
NOTES : Tip: Serve on baked potatoes or offer as a topping choice for a baked potato bar.