Roasted Tomatillo Salsa
adapted from a Bon Appetit recipe
1 pound tomatillos (about 5 or 6 large), papery husks removed, rinsed
1/2 large onion, cut into thirds
1 tablespoon olive oil
1 teaspoon kosher salt
1 cup (loosely packed) fresh cilantro leaves (I usually use an entire bunch that I get from the grocery - just rinse under water before adding)
Preheat the oven to 375 degrees. Toss the tomatillos, onion pieces, olive oil, and salt together in a baking dish (glass or ceramic). Roast in the oven until tomatillos and onion are very soft (easily pierced with a fork), about 1 hour. Remove dish from oven and let cool for a few minutes. Transfer all the contents of the baking dish to a food processor or blender and add the cilantro. Puree until almost smooth. Transfer to a bowl, taste and add pepper and salt if needed. May be made several days in advance and refrigerated --serve chilled or at room temperature.