Roasted Tomatillo Chile Salsa
(adapted from Tyler Florence) :: 1 pound tomatillos, husks removed and halved
:: 1 onion, peeled and quartered
:: 1-2 jalapenos
:: 8 cloves garlic
:: 2 tsp cumin
:: 1 tsp salt
:: 1/2 tsp pepper
:: juice of 1/2 lime
:: 1/2 cup cilantro
Using a food processor, combine the roasted ingredients with the remaining ones. Blend until combined but still chunky.
That's it!
And on a completely unrelated note, here are some accidentally overexposed photos from Veritas Winery from the weekend that I nevertheless still enjoy looking at. Virginia, you're doin' it rite.