* Wild tomatillos are smaller than cultivated ones, about the size of cherry tomatoes.
- 20 wild tomatillos or 10 cultivated ones*
- 3 jalapeños
- 2 cloves garlic
- 1 Teaspoon salt
- 1 Tablespoon chopped cilantro leaves
Roast your tomatillos and jalapeños in a dry cast-iron skillet over medium-high heat until they're blistered and charred. In a mortar or pestle, molcajete, or food processor, combine the garlic and the salt. Remove the stems from the roasted tomatillos and peppers and add to the the garlic and salt. Next add the cilantro and purée until smooth.