This tangy green sauce is addictive. Add it to enchiladas, tacos, burritos and potatoes or use it as a dipping sauce for tortillas.  

• 12 tomatillos, husked, washed, cut in half
• 1 small onion, slices
• 1 clove garlic, whole, unpeeled
• 2 jalapeño or Serrano chiles
• ½ cup fresh parsley or cilantro, chopped
• ½ teaspoon salt, to taste
• Freshly ground pepper, to taste

Preheat oven to 425°F (220°C).  Place tomatillos, onion, garlic and jalapeño on a non-stick baking pan. Bake until vegetables are blistered and tender crisp.  Remove garlic from the pan and peel. Remove stems and cut the peppers open and remove seeds (unless you want the sauce to be really spicy). Place all ingredients in food processor and pulse until well blended. Taste for salt, pepper and stir in parsley or cilantro.

Hints:

Tomatillos have a sticky coating under their husks. Before cooking, remove husks, and then wash the coating off with running water.

Serrano peppers tend to be hotter than jalapeños.