Roasted tomatillo salsa

Peel the papery husks off the tomatillos and put them on a baking dish or sheet pan.

Add the unpeeled garlic cloves and the jalapeño, stem pulled off, laid cut side down.

Broil on the highest shelf about four inches below the element, about six minutes on one side and six on the other, until dark.

Cool; keep all the tomatillo juice.

Pop the soft garlic out of its skins.

Scrape everything into the blender with the juice and blend briefly, leaving some texture rather than a smooth puree.

Pour into a salsa dish; adjust the consistency, then season with salt and taste.

Dice the white onion a little under a quarter inch, rinse under very cold water, shake dry and stir in to taste.

Bundle the dried cilantro tightly, slice crosswise including the stems, and stir it in.