1. Remove and discard husks from tomatillos; rinse tomatillos. Rinse chili; remove and discard stem. Place tomatillos and chili in a 9-inch square baking pan and broil 4 inches from heat, turning as needed, until browned well on all sides, 12 to 15 minutes total for tomatillos and 6 to 8 minutes for chili. Remove vegetables as done. 
2. In a food processor or blender, whirl tomatillos, chili, garlic, green onions, and lime juice, pulsing just until mixture is coarsely chopped; do not over process. Stir in cilantro, then salt and pepper to taste. 

Yield: Makes about 1 1/4 cups

Find more great garden-inspired recipes in Renee's Cookbooks

View Recipe Archive