Salsa Verde
 
Ingredients
  • 6-8 small tomatillos, peeled,cleaned,and halved
  • 3-4 cloves garlic (still in its skin)
  • 1 onion, cut into 3-4 round slices
  • 1 jalapeño
  • 1-2 tablespoons olive oil
  • Kosher salt
  • 1-2 tablespoons lime juice, about 1-2 limes depending on how juicy the limes are
  • ⅓ cup loosely packed cilantro
  • Freshly ground black pepper
Instructions
  1. Preheat oven to 450 degrees
  2. Prepare a baking sheet by lining with aluminum foil and drizzling part of olive oil down on the pan to prevent sticking. Place tomatillos, garlic, onion, and jalapeño on the baking sheet. Take remaining olive oil and drizzle over vegetables and sprinkle with 1-2 tsp. kosher salt.
  3. Place baking sheet in oven for 18-20 minutes. After baking, turn broiler on for 3 -4 minutes to slightly char the top of vegetables. Take pan out of oven and let cool.
  4. Place tomatillos and onions in the food processor. Squeeze the garlic cloves out of their skins and add to food processor. With gloves or plastic bags on your hands, remove top and seeds from jalapeño. Add to food processor . Keep some seeds on the jalapeño for spiciness. Add in cilantro and 1 tbsp. lime juice, and salt and pepper to taste. Blend all together until smooth.
  5. Taste, add additional lime, salt and/or pepper if needed. Blend an additional couple seconds if adding ingredient.
  6. Store in an air tight container in the refrigerator and serve with tacos, chips, or whatever type of food you would put salsa on.
Recipe by 2 Sisters 2 Cities at https://www.2sisters2cities.com/2013/05/cinco-de-mayo-recipes/