Roasted tomatillo salsa
Ingredients: tomatillos, garlic, scallions, jalapeno, cilantro, red wine vinegar, salt
Preparing: Clean the tomatillos and leave whole, peel the garlic, de-stem the jalapeno (and de-membrane if you don't like things spicy) and chop the scallions to pieces a few inches long. Put all of these vegetables into a wide-bottomed pan on the stovetop and roast for 10-15 minutes with no oil or water, shaking the pan occasionally (I'm sure grilling would have a similar effect). The veggies should turn brown/black in spots, taking on a deeper, sweeter flavor. Once roasted, throw them all in a food processor, along with some cilantro sprigs, a tablespoon or two of red wine vinegar and a pinch or two of salt, depending on your taste. Blend well.
Eating: Serve with tortilla chips. Or spread in a quesadilla or on a taco or other Mexican treat.
Dish history: The end of the season always brings us hundreds of tomatillos that had fallen from the plants during fall bed preparation. They last a long time in the fridge, so you can make fresh batches of this salsa recipe for several weeks into the fall.