Pan-Roasted Tomatillo Salsa Verde

I love roasted tomatillos! This salsa is whiz bang easy to whip up, doubles & triples well & have survived freezing well too. This dry pan roasting is way easier than the usual under the broiler method I have used for a hundred years - thanks [e-mail] ! I leave out the cilantro & oregano if freezing - seems better to add them in fresh when reheating with a dab of oil in the saucepan. Smoky chipotles or fresh jalapenos also do well - use what you got!

• Ready In: 20 mins
• Yields: 2 1/2 cups

Ingredients

• 1 1⁄2 lbs  tomatillos, outer husks removed, rinsed, cut in half
• 8  garlic cloves, peeled
• 3 -6  serrano chilies, stemmed
• 1⁄2  white onion, roughly chopped
• 1 1⁄2 teaspoons salt
• 2  tablespoons olive oil
• 1⁄4 cup cilantro leaf, packed
• 1  tablespoon oregano, fresh
• 2  tablespoons lemon juice, fresh

Directions

1. Heat a large dry frying pan over medium-high flame. Add the tomatillos, garlic and chili peppers. Cook about 4 minutes on one side, then flip everthing and go another 4 minutes, until the tomatillos are quite soft. Remove the chilis and garlic sooner if they are starting to get dark (they get bitter if burned).
2. Puree the vegetables along with the onion, salt, olive oil, cilantro & oregano in a blender until you get a smooth even texture. Stir in the lemon juice 1/2 T at a time - to taste.
3. Strain and serve or chill until serving time.