Judy's Salsa

Judy

And below is her recipe for
a great salsa

Judy’s Salsa

1 pound tomatillos, husked and washed

8 garlic cloves, peeled

2 jalapeno chilies, stemmed and seeded if desired

1 large bunch cilantro leaves only

¾ cup water

1 teaspoon salt and a pinch of ground pepper

Pre heat 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 tomatillos.

Then set aside to cool.

Add the cilantro and water and puree until smooth.

Season with salt and pepper and serve.

The recipe makes 2 ½ cups.

Store in the refrigerator 3-5 days or in the freezer for weeks.