Roasted Tomatillo Salsa contributed by Andy Spencer


I found this recipe online.  I switched from jalapeno to serrano peppers, hoping they would be milder – they were not.  I also cooked the tomatillos, serranos, and garlic on the grill for about 12 minutes to get a char on them.


  • 1 pound fresh tomatillos, husks removed
  • 1 head garlic cloves, separated and peeled
  • 3 fresh jalapeno peppers
  • 1 bunch fresh cilantro
  • 1/2 cup water, or as needed
  • salt and pepper to taste


  1. Preheat the oven’s broiler.  Arrange the whole cloves of garlic, tomatillos, and jalapenos on a baking sheet.  Place under the broiler, and cook for a few minutes.  Remove garlic cloves first, as soon as they are toasted, to avoid developing a bitter flavor.  Continue to roast jalapenos and tomatillos until evenly charred, turning occasionally.  Set aside to cool.  Don’t remove the charred parts of the tomatillos or the peppers.  They add a really nice flavor.
  2. Place peppers and tomatillos in a blender with the garlic and cilantro.  Add a little water to the mixture if necessary to facilitate blending. Season with salt and pepper to taste.  Refrigerate until serving.
Categories : Facebook

Bible verse of the day

I appeal to you, brothers and sisters, in the name of our Lord Jesus Christ, that all of you agree with one another in what you say and that there be no divisions among you, but that you be perfectly united in mind and thought.

Today’s Devotionals and Blogs

Kent Crockett’s blog –

Mark Dillow’s blog –