Once upon a time, Annie and I decided to try and make tamales. I don't particularly feel like going into how the experiment turned into a disaster - we now refer to it as "The Evening We Don't Speak Of." But there was ONE good thing to come out of it all, and it's this salsa. It's easy and flavorful. I've made it again since that unfortunate evening and used it to top some pork enchiladas.
Make lots. It's great with chips too.
1 pound tomatillos, husked and chopped
1 white onion, peeled and chopped
4 garlic cloves
2 Anaheim green chiles, chopped and stems removed
2 teaspoons cumin
1 teaspoon salt
1/2 cup cilantro
Place tomatillos, onion, garlic, and green chiles in a roasting pan and bake in a preheated 400 degree F oven for 12 to 15 minutes.
Transfer the roasted vegetables to a food processor along with any juices that are at the bottom of the pan. Add the cumin, salt, and cilantro. Pulse the mixture until combined but still chunky.
You may add a bit of water if the mixture is too thick.