Homemade Salsa Verde

Ingredients

• 1 lb tomatillos
• 1-4 jalapeños or serrano peppers, left whole (to taste)
• 2-4 cloves garlic, left unpeeled (to taste)
• 1 medium white, yellow, or sweet onion, peeled and cut in 1" slices
• 1 tsp oil, optional
• 1/2-1 tsp salt, or to taste
• 1/2 cup cilantro roughly torn, leaves and stems
• fresh lime juice from 1 or 2 limes (to taste)

Instructions

1. 1

   Turn on the oven broiler and set a...: Turn on the oven broiler and set a rack about 3-6" from the top burner. Cover a baking tray with aluminum foil.

2. 2

   Remove the husks from the tomatillos and rinse...: Remove the husks from the tomatillos and rinse them in warm water to wash off the sticky reside. Transfer them to the baking tray long with the jalapeños or serrano peppers, garlic, and onion. Drizzle with oil and add a couple pinches of salt.

3. 3

   Broil for 8-12 minutes or until the tomatillos...: Broil for 8-12 minutes or until the tomatillos are juicy and bursting and the peppers are starting to blacken in places. Remove from oven and let rest until cool enough to handle.

4. 4

   Remove the papery skins from the garlic, and...: Remove the papery skins from the garlic, and the stems from the peppers. Also remove the seeds and membrane from some or all of the peppers if you want less spicy salsa. Add both to a food processor along with the cilantro, 1/2 teaspoon of salt, and juice from 1 lime. Process until you have a sauce, then taste and add more salt and/or lime juice to taste.

5. 5

   Store in a sealed container in the fridge,...: Store in a sealed container in the fridge, it should keep for more than 1 week.