Freshly husked and oven-broiled,
roasted tomatillos provide a smoky
warmth you just won't find in
jarred salsa. To reduce the sodium
here, use half the suggested amount
of salt; the flavor will pick right
back up with tortilla chips. While
fresh tomatillos are an
end-of-summer through fall item,
you can use the canned variety to
whip this up; and play around with
the pepper selection to personalize
your dip and control the heat.
