• 3 unpeeled garlic cloves
pound fresh tomatillos, husked, rinsed
small onion, quartered through root end
to 6 serrano chiles or 2 to 4 jalapeño chiles
cup chopped fresh cilantro
teaspoon (or more) sugar
teaspoon kosher salt or to taste
tablespoons olive oil
cup low-salt chicken broth
tablespoons (or more) fresh lime juice
Prepare barbecue (medium-high heat). Thread garlic
onto skewer. Grill garlic, tomatillos, onion quarters, and chiles
until dark brown spots form on all sides, about 9 minutes for onion,
6 minutes for tomatillos and chiles, and 4 minutes for garlic. Cool.
Peel garlic. Trim core from onion. Scrape some of burnt skin off
chiles; stem. Seed chiles for milder salsa, if desired. Coarsely
chop onion, chiles, and garlic. Transfer tomatillos and all vegetables
to blender. Add cilantro and 1/2 teaspoon sugar; puree until smooth.
Season to taste with coarse salt.
Heat oil in heavy large saucepan over high heat.
Carefully add tomatillo mixture (juices may splatter). Stir until
slightly thickened, stirring often, about 2 minutes. Add broth and
2 tablespoons lime juice. Bring to boil; reduce heat to medium and
simmer until mixture measures 2 1/2 cups, about 10 minutes. Season
to taste with salt and more sugar and lime juice, if desired.
Can be made 1 day ahead. Cool slightly, then cover and chill.
Per Tablespoon: 12 Calories; 1g Fat (54.1% calories
from fat); trace Saturated Fat; trace Protein; 1g Carbohydrate;
trace Dietary Fiber; 0mg Cholesterol; 29mg Sodium. Exchanges: 0
Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other