Preparation / Directions:
Preheat the broiler. Place the tomatillos, garlic and jalapenos on a baking
tray and broil, turning frequently, until evenly charred, 15 minutes. (The
trick to keeping the garlic from burning is to tuck it under the tomatoes.)
Set aside to cool.
Transfer the roasted ingredients to a food processor fitted with the metal
blade.
Add the cilantro and water and puree until smooth.
Season with the salt and pepper and serve.
Makes 2 1/2 cups.
Store in the refrigerator 3-5 days or in the freezer for weeks.
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