Work has been so crazy I haven’t had as much time as I would like to spend in my kitchen, so when I do get opportunities to cook, I go nuts and cook up a storm. A couple times I’ve gotten home from work with enough time and energy to hit the pots and pans and before I know it three hours have passed and I’ve made dinner, a jar of some sort of sauce or salsa, and way too much dessert for me to eat alone. It’s becoming an issue, this bulk cooking and baking business; I need more friends to eat my food. And more money to pay for it… but we won’t get into all that now.
Back to the matters at hand… spicy spicy spicy food. So I overdid it a little bit with the chiles in this recipe. I now have a jar of salsa in my fridge that is probably going to go bad before I can eat it because it’s so spicy and I can only handle so much of it at a time. But it’s also so very very tasty. Oh, first world problems. Generally tomatillo salsa, more commonly called “salsa verde” or “green salsa” is intended to be pretty darn spicy, so I definitely hit the nail on the head… but feel free to tone down the chiles if you want something a little less hard on the taste buds.
Also, I’ve never cooked with tomatillos before, and I’m hooked. They are beautiful. 
Recipe
Ingredients
1 pound fresh tomatillos
2 fresh serrano chiles (or more or less, depending on your spicy-level preference)
3 garlic cloves, unpeeled
1/4 cup fresh cilantro
1/2 large onion, coarsely chopped
1 tspn sea salt
Directions
1. Preheat broiler
2. Remove husks of tomatillos and rinse under warm water to remove stickiness. Place whole chiles, garlic, and tomatillos in a pan and place in the oven to broil about 1 to 2 inches from the heat. Turn once after three or four minutes and continue to broil until tomatillos are softened and slightly charred, about 8 minutes in total.
3. Peel garlic and pull the tops off of the chiles.
4. Purée all ingredients in a food processor. Store in the fridge.
Makes one 12 oz. jar of salsa
Summer of Saffron 