R oasted Tomatillo - Jalapeno Salsa Makes about 1 cup The tomatillo - sometimes confusingly called a green tomato but only distantly related to the tomato - is a sprightly, tart, citrusy - tasting fruit popular in Mexico and South America and used as the base for many of their delicious "sauce verdes." Somewhat surprisingly, we've had great luck growing tomatillos here in Maine. The hard green fruits are encased in Japanese lantem - like husks which must be peeled off before using. Thin slices of raw tomatillo ca n be delightful used in moderation - layered on a sandwich, or as a garnish, say - but brief cooking softens the fruits so they can be pureed into a lovely sauce. Serve this salsa as an hors d'oeuvre with tortilla chips, spoon it over grilled fish, or use as an enhancement for any and all Tex - Mex dishes including tacos, enchiladas, or huevos rancheros. 1 pound tomatillos, husked and rinsed 1 to 2 jalapeno peppers, halved 2 garlic cloves, unpeeled 1 tablespoon light olive oil Salt 2 tablespoons fresh lime juice ½ teaspoon sugar 3 tablespoons chopped cilantro 1. Preheat oven to 450 degrees. On a large rimmed baking sheet, combine tomatillos, peppers, and garlic. Drizzle with oil, sprinkle with salt, and toss to coat. Roast, stirrin g once or twice, until skins are slightly blackened and tomatoes have started to collapse, 10 to 15 minutes. (Alternatively, combine in a grill basket and roast over a hot grill, shaking occasionally.) 2. When cool enough to handle, pull off jalapeno stems and scrape out seeds; peel garlic. Scrape into a food processor or blender (including roasting juices and any blackened bits on bottom of pan), add lime juice and sugar, and pulse to a coarse, textured puree. Stir in cilantro and season with more salt if necessary. Set aside for at least 30 minutes to allow flavors to blend or refrigerate for up to two days. Salsa will thicken as it cools, so thin with water if necessary to make a spoonable consistency.