Tomatillo Salsa (Piedmont) – Sauces

4 Lg cloves garlic, unpeeled

4 Scallions, finely chopped

1 lb Fresh, prepared, 1/4″ dice

2 tb Chopped fresh cilantro

3 Chili peppers, seed & dice

2 ts Fresh lime juice

1/2 ts Salt

1. Preheat oven to 400F. Loosely wrap garlic cloves in foil and roast

for about 25 minutes, until very soft. Squeeze garlic pulp from the skins into a small bowl and mash to a paste. 2. In a medium bowl, combine all remaining ingredients. Add garlic pulp and mast to a paste. 3. In a medium bowl, combine all remaining ingredients. Add garlic pulp and stir to blend.