ROASTED TOMATILLO & PEPPER SALSA

MAKES ABOUT 2 CUPS

WHAT TO DO WITH TOMATILLOS? This smooth tomatillo-based salsa is an answer to that very question. Serve it with crispy tortillas or, even better, quickly blanched vegetables, like Romano beans.

10 tomatillos, husked and rinsed

½ cup olive oil

4 Hungarian sweet peppers, or 1 large bell pepper, halved and seeded

1 small clove garlic, minced

1 teaspoon minced shallots

1 teaspoon minced fresh ginger

Large pinch dried oregano

1 teaspoon sherry vinegar

Salt and pepper

1 pound Romano beans, blanched until tender, for dipping

Preheat the oven to 350°F. Put the tomatillos in a baking dish and toss with a tablespoon of the oil. Roast until soft, about 30 minutes, then let cool slightly. Transfer the tomatillos to a blender and add the peppers, garlic, shallots, ginger, oregano, sherry vinegar, and remaining oil. Process until smooth (if you prefer a chunkier salsa, pulse the blender until you like the consistency), then add salt and pepper. Stir in a little more vinegar for a brighter, sharper flavor.