How to make the best roasted tomatillo salsa verde

Preheat oven to broil.

Be sure tomatillos are husked and rinsed. To the left are those before their bath and to the right, after their bath.

Save yourself some time by washing and husking the tomatillos in the same step. Your goal is to take off the sticky residue.

Line a cookie sheet with foil to catch all the juicy goodness.

If you want an extra punch, and clean out your sinuses... Leave the seeds and white veins intact.

All our soldiers lined up and ready to go into the hot oven.

Turn these bad boys over. Don't walk away, achieving this brown goodness only takes a minute.

Yummy goodness! Time to pull these fellas out of the oven, set aside until tomatillos are finished.

Nope. Not burned, perfect. Time to flip.

They will try to help, best to let them just observe.

Notice how they collapsed upon themselves? This is exactly the result you are looking for (and why you lined the pan with foil).

Take your finely chopped onions and place them...

In a strainer. Rinse with cold water, and let drain. This will take the "onion-y bite" out. (Cool tip right?)

The cilantro, peppers, garlic, tomatillos and their juice - goes into...

Your blender or food processor.

Oh yeah! Purée to the consistency of your choosing. Add water if too thick for your liking. After blending add onions and salt to taste.

Ta-da! Disfrutar! Enjoy!