Categories: Salsa, Dips, Mesamexican, Lnet 
      Yield: 2 cups 
  
      1 lb Tomatillos, husked & washed 
      8 ea Garlic cloves, peeled 
      2 ea Jalapeno chiles, stemmed and 
           -seeded if desired 
      1 lg Bunch cilantro, leaves only 
    3/4 c  Water 
      1 ts Salt 
           Pinch freshly ground pepper 
  
  Preheat the broiler. Place the tomatillos, garlic and jalapenos on a 
  baking tray and broil, turning frequently, until evenly charred, 15 
  minutes. (The trick to keeping the garlic from burning is to tuck it 
  under the tomatoes.) Set aside to cool. 
   
  Transfer the roasted ingredients to a food processor fitted with the 
  metal blade. 
   
  Add the cilantro and water and puree until smooth. 
   
  Season with the salt and pepper and serve. 
   
  Makes 2 1/2 cups. 
   
  Store in the refrigerator 3-5 days or in the freezer for weeks. 
   
  SOURCE: Mesa Mexicana, Mary Sue Milliken and Susan Feniger with Helena 
  Siegel.