1 jalapeño, split down the middle
On a roasting tray, arrange tomatillos, jalapeño, onion and garlic. Drizzle with a 3-count of oil (about 3 tablespoons) and season with salt.Roast for 10-12 minutes, until tomatillos are tender and slightly blistered.Put the cooked vegetables in a blender with the cilantro and lime juice.Pour in oil and process until you have a smooth puree (be careful when you process the hot vegetables in the blender; hold down the lid with a kitchen towel over the top). Taste and, if desired, adjust the seasoning with extra lime juice or salt according to preference.
In all seriousness, people, this may be my new favorite summer dish. I still have more in the fridge, and I'm already planning another batch as soon as I can get my hands on some more tomatillos. The great news about this is that it doesn't even have to be a "summer" dish. If you live near a big enough store, tomatillos are available year round. You can make this as mild or as hot as you want, since the tomatilos are full of flavor, but not heat. The heat is based solely on the variety and quantity of the chiles you use.
In case you missed the point of this, this is most definitely my submission for Tyler Florence Fridays this week. Please stop by tomorrow afternoon to check out the roundup!
Well, I'm signing off for the week. Ginny is coming out tomorrow evening and we've got another cooking class on our agenda this weekend, and I'm taking Ty to the county fair tonight, so I hope to have lots of great pictures for you next week. Have a great weekend, everyone!!!