Roasted Tomatillo Sauce (use for cheese and chile tamales)

1 pound tomatillos, husked

1 white onion, peeled
4 garlic cloves
1 Anaheim green chiles, stems removed
2 tsp cumin
1 tsp salt
cup cilantro

Directions
Preheat oven 400 degrees

Place tomatillos, onion, garlic, and green chiles in a roasting pan and bake in a
preheated 400 degree F oven for 12 to 15 minutes. Transfer the roasted vegetables to
a food processor along with any juices that are at the bottom of the pan. Add the
cumin, salt, and cilantro. Pulse the mixture until combined but still chunky. You may
add a bit of water or broth if the mixture is too thick. Reserve half the sauce to serve
with the tamales.
http://www.foodnetwork.com/recipes/tyler-florence/spicy-shrimp-tamales-with-roasted-tomatillo-sauce-and-goat-cheeserecipe/index.html

Roasted Tomatillo-Chile Salsa

Ingredients
10 ounces tomatillos, husks removed, tomatillos rinsed and dried
4 garlic cloves, unpeeled
1 Hatch chile or Anaheim green chiles or Hungarian wax chile (banana pepper)
3 chipotle chiles (canned in adobo sauce), rinsed and seeded
1 teaspoon coarse salt
Pinch of granulated sugar
1/4 cup fresh cilantro leaves, coarsely chopped
Directions
Preheat broiler. Place tomatillos, garlic, and Hatch chile on a rimmed baking sheet. Broil,
turning occasionally, until charred, about 10 minutes.
When cool enough to handle, squeeze garlic from skins into a blender. Scrape and discard
charred skin from Hatch chile, remove seeds, and add chile to blender with tomatillos, garlic,
and chipotles. Process until combined. Add salt, sugar, and cilantro. Pulse until smooth.
This salsa works well with tamales.
Yields cup.

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