A couple weeks back, I had wanted to make salsa. I bought all the ingredients and I was just lacking the time. I finally told myself that if I wanted to eat salsa, I would have to make it on my own. And I made a discovery…

I chopped up the ingredients, tomatoes, onions, garlic, and seasoned with oil.

After 15 minutes on broil, I took my salsa base out to cool.

And this is what happened! Although my ‘salsa’ wasn’t in chunks (because I was lazy and used a stick blender instead of a food processor), my salsa became liquidly. BUT, I’ve been trying to make my own tomato sauce for pasta, and with my approval of my mom and brother, this recipe and my method works for a smooth pasta sauce.

Roasted Tomatillo Salsa*
2 pounds fresh tomatillos, husked and washed
1 small onion, chopped coarse
1 jalapeno chile, stemmed, halved, and seeds reserved
2 garlic cloves, peeled
2 teaspoons olive oil
1 cup fresh cilantro leaves
2 tablespoons lime juice
Salt

1. Adjust oven rack 6 inches from broiler element and heat broiler. Toss tomatillos, onions, jalapeno, and garlic with oil and spread out over aluminum foil-lined rimmed baking sheet. Broil, shaking pan occasionally, until vegetables are well charred, about 15 minutes.

2.Let broiled vegetables cooled for 5 minutes, then transfer to food processor. Add cilantro, lie juice, and half teaspoons salt and process until coarsely chopped, about 10 pulses. Transfer to serving bowl and season with minced jalapeno seeds and salt to taste. Serve, (Salsa can be refrigerated for up to 2 days. Makes 3 cups.)

*Recipe taken from The America’s Test Kitchen Menu Cookbook