Preparation:
Roast above ingredients in a[n oil-free] cast iron pan, turning
occasionally. Leave husks on tomatillos while you roast 'em. The
husks will be nicely blackened, the skins translucent, and the fruits
soft when they're done. [Let me add: the goal is to blacken the skin
while doing the least tomatillo-exploding that you can. That way they
don't lose juice into the pan, that burns and smells sometimes. That
means moving them around the pan as they roast.]
Put roasted vegetables in food processor with: Salt 1/2 Teaspoon
Cilantro 1/4 Cup and process briefly.
Transfer to a pot, and cook the mixture for 5 minutes. [This darkens
it up a bit, and mellows the flavors. It tastes too raw otherwise.]
Source: Actually, my husband is the green-salsa preparer, so I sent
him e-mail at work, requesting the recipe. Here's the (slightly
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