I have used and re-purposed this salsa recipe into so many dishes that I think it deserves its own Recipe Post.
I think I first learned this recipe from Tyler Florence… but he used jalapeños also in his mix. Being the wimp that I am in the spiciness department I do not use them. But feel free to add as much or as little as you want according to your heat tolerance. I saw Marcela Valladolid make a version of this same recipe but with Serrano peppers… even more spicy. It’s up to you which version you prefer…
ROASTED TOMATILLO SALSA
1 pound tomatillos, husked 1 yellow onion, peeled and quartered 4 garlic cloves salt and pepper olive oil juice of 1 lemon
- Pre-heat oven to 400degrees F.
- On a baking tray, place tomatillos, onion and garlic. Drizzle with a bit of olive oil and sprinkle with salt and pepper. Roast in oven for 15-20 minutes.
- Transfer the roasted vegetables and any juices from the bottom of the tray to a food processor. Add the lemon juice and pulse the mixture until well combined, but still chunky.
- If for your purposes the sauce is too chunky… just add a bit of water and pulse to loosen it.
I’ve used this recipe originally with my Cheesy Rice Burritos, in my Mexican Lasagna and more recently in my Broccoli Rice Burritos. I will certainly also try it in a Chilaquiles recipe like the one Marcela Valladolid used hers in… Yum.
KarmaFree Cooking 
must have tasted yum,..:-)
An alternative pepper to consider in this recipe for the heat averse is the poblano. It looks like a dark green, larger cubanelle/pimiento de cocinar. It has no heat whatsoever and would help offset some of the tomatillo’s tartness. They are great stuffed too!