A tangy and refreshing green salsa with roasted tomatillos. Use this salsa as a dip for chips, to top Mexican fare, or to add flavour to chicken, pork, steak, fish or eggs. The possibilities are endless!
Remove papery husks and stems from tomatillos and wash under warm water to remove the sticky residue. Place tomatillos in a single layer in a baking dish or bbq veggie pan.
Sprinkle tomatillos with salt and cumin and roast in the oven or bbq for about 20 minutes, until they look slightly darker and puckered.
Allow tomatillos to cool. Place remaining ingredients in the bowl of a food processor and process until onion and garlic are finely minced. Add tomatillos and pulse to blend to desired consistency. Serve immediately or keep refrigerated in a covered dish for up to 5 days.