TOMATILLO SALSA . . . under the tutelage of a really great cook!

To make the Salsa Verde, you will need:

• Tomatillos (Ihappened to have 3/4 pounds, so Maria gave me amounts according to that)
  
• 3 Garlic cloves
• 6-7 Tepin chiles
• Salt, to taste, I used 1/4 teaspoon

All of the recipes I found on the internet didn't seem quite right. I went to my friend Maria and found out why! The ingredients needed to be roasted! She grew up in Sonora, Mexico and knows the real thing. I have never tasted anything that she has cooked, Mexican or American, that wasn't out of this world. She has agreed to let me document her making the best tortillas in the world for the blog. You will see that she is a beautiful person, through and through!

1. Pan roast the 3/4# tomatillos, for the best flavor, roast them on the BBQ. I have never BBQ 'ed tomatillos, but it sure makes green chiles fantastic! It's easier if the tomatillos about the same size. Mine were very different and it made it a little tricky to get them all done without burning any of them.

2. Pan roast the 2-3 garlic cloves, sliced and 6-7 tepins for mild (Maria uses 10-12!). 3. Cut the little cores from the tomatillos. 4. Put everything you have toasted into the food processor or blender and give a good whirl! ( I used the highest speed) It made 2 full cups of salsa. 5. Time to do the "QC" (quality control) test! 6. Salt to taste, I used 1/4 t. Most would want more than that.