Roasted Tomatillo Salsa

1 1/2 pounds fresh tomatillos
5 fresh serrano chiles
3 garlic cloves, unpeeled
1/2 cup fresh cilantro
1 large onion, coarsley chopped
2 teaspoons coarse salt

Preheat broiler.

Remove husks from tomatillos and rinse under warm water to remove stickiness. Broil chiles, garlic and fresh tomatillos on rack of a broiler pan 1 to 2 inches from heat, turning once, until tomatillos are softened and slightly charred, about 7 minutes.

Peel garlic and pull off tops of chiles. Puree all ingredients in a blender.

Salsa can be made 1 day ahead and chilled, covered.

Makes about 3 cups.

Gourmet
November 1999

*One of the salsas entered in salsafest 2006 was the result of this recipe, courtesy of The Waters/Meyer family. It was great!

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Closing of Restaurant

It is with heaviest of hearts that we inform you the RESTAURANT at Grady will NO LONGER be open. The MARKET will remain open during produce and pecan season (CALL BEFORE COMING). Due to the restructure of the highway, it has crippled our business. The lack of being able to obtain proper advertising signs has made it extremely difficult for customers to find us, ultimately killing our business. We would personally like to thank all of our customers who have visited us throughout the years. Thank You!