I first fell in love with tomatillo salsas at a local Mexican restaurant in my hometown of Norman, OK called Pepe Delgados. When I was in college it was my favorite on-campus lunch spot. Now that I am out of college, we still find ourselves driving across town to satisfy our cravings. Everything they make is so authentic and reminds me so much of the local fare that I grew up on in Cabo San Lucas, MX. It is hard to find fresh, authentic Mexican food that hasn't been adjusted to satisfy the American palette. Pepe's tomatillo salsa is sweet and tart (it's a sweet-tart of a salsa! bu-dum-chhhhh). I love it with tortilla chips, I love to use it as a dressing on my tacos, it truly is an all-purpose salsa. This is my version and I think it is a pretty good knock-off of Pepe's original, if I do say so myself! Once you make it, experiment and let me know what you end up loving it on.
1 lb tomatillos, husked
1/2 medium yellow onion, sliced
1/4 medium yellow onion, chopped
1 large jalapeño or 2-3 small jalapeños
2 tsp garlic, minced
1/4 cup cilantro
1 1/2 tsp salt
2/3 cups water
Turn your ovens broiler to high. Remove the papery skin and stem from the tomatillos. Cut the stem off of the jalapeños. Place the tomatillos along with the jalapeños and sliced onion on an aluminum foil lined baking sheet. Broil until the tomatillos have turned an olive green color and the tops are browned. Put all the roasted ingredients (as well as any juices that may have cooked out) into your blender and add the remaining ingredients. Blend until smooth. Add more salt to taste. Serve.