Salsa Verde (Green Salsa)

Ingredients

• 1 1/4 lbs tomatillos*, (husked)
• 1 jalapeno, (stem removed (before or after roasting))
• 2/3 cup chopped yellow onion, (rinsed under water to remove harsh bite)
• 1/4 cup chopped cilantro
• 1 clove garlic, (minced)
• 1/2 tsp salt, (or to taste)
• 1/2 - 1 tsp sugar, (to taste)
• 1 Tbsp fresh lime juice
• 3 Tbsp water, (then more as desired)

Instructions

1. 1

   Move oven rack about 4-inch below broiler element, preheat broiler to high heat.

2. 2

   Place tomatillos and jalapeno on a baking sheet then place in oven and roast about 4 - 5 minutes until charred on top (keep a close on on things as they can char pretty quickly - especially the pepper).

3. 3

   Rotate veggies to opposite side and roast until charred on opposite side, about 3 - 5 minutes longer.

4. 4

   Slice pepper then add to a food processor along with onion, cilantro, garlic, salt, sugar, lime juice, water and tomatillos (and any juices on pan).

5. 5

   Pulse several times to a coarse puree. Stir in more water to thin if desired. Chill through in refrigerator in an airtight container.