Salsa Verde

Ingredients:

1.5-2 lbs tomatillos

1 bunch cilantro

1 white onion, peeled and quartered (red onion also works for a bit of a twist)

1-2 jalapenos (optional, I usually leave them out when making for a group)

~1/4 cup lime juice (to taste)

salt (to taste)

Directions:

Turn your oven broiler to the highest setting.

Peel and rinse your tomatillos (and jalapenos, if using) in cold water, then pat completely try. Place onto a baking tray and cover lightly with oil.

Place the pan under the broiler and roast until blackened (6-8 minutes). Remove the pan, flip the tomatillos (and jalapenos) over, and roast on the remaining side (4-5 minutes). Remove the pan from the broiler and allow to cool slightly.

Add the roasted tomatillos (and jalapenos) to a blender, followed by the onion and cilantro. Blend until smooth, adding a bit of water if necessary.

Add lime juice and salt to taste, continuing to blend.

Pour into a bowl and place into the refrigerator or cool over an ice bath.