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1
To roast the tomatillos and jalapenos, preheat your grill or grill pan over high heat.
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2
Once warm, lower the heat to medium and add the tomatillos and jalapenos straight onto the grates of your grill or grill pan.
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3
Cook over medium heat until they are charred black.
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4
Rotate the tomatillos and jalapenos every 2-3 minutes so that they char evenly.
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5
Remove from heat and set aside to cool.
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6
To roast the garlic, preheat your oven to 400 F. Peel the very outer layer of the garlic, making sure to still leave the head completely intact.
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7
Cut the top off of the head of garlic to expose the garlic inside.
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8
Place the head of garlic into a muffin tin mold (or directly on a foil-lined baking sheet), cut side up.
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9
Using a brush, brush the head of garlic with olive oil.
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10
Cover with foil and bake at 400 F for 30 minutes.
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11
Once roasted, remove from oven and set aside to cool.
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12
Once the the tomatillos, jalapenos and garlic are cool enough to handle, begin your blending process.
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13
Add the tomatillos to your blender or food processor (including the skin).
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14
Cut the stems off of the jalapenos (and remove the seeds if you would like less spicy) and add them into the blender.
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15
Gently peel the garlic (should be fairly easy at this point) and also add into the mix.
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16
Now, add the cilantro, lime juice and a dash of salt and pepper.
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17
Pulse until completely combined and smooth.
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18
Serve immediately or chill it in the refrigerator before serving with tortilla chips.
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19
Enjoy!
