Tomatillo Salsa Verde

Ingredients

• 1.5 lb tomatillos 
• 0.5 cup onion white chopped
• 2 cloves garlic ()
• 0.5 cup cilantro leaves 
• 1 Tbsp juice of lime fresh
• 2  serrano peppers whole stemmed seeded chopped canned (you can use f heat if you want)
• 3 servings salt to taste

Equipment

• food processor
• frying pan
• baking sheet
• sauce pan
• oven
• blender
• aluminum foil
• broiler
• slotted spoon

Directions

1. Remove papery husks from tomatillos and rinse well.
2. Oven Roasting Method
3. Cut the tomatillos in half and place cut side down on a foil-lined baking sheet.
4. Add a few garlic cloves in their skin (if using)
5. Place under a broiler for about 5-7 minutes to lightly blacken the skins of the tomatillos.
6. Pan Roasting Method Coat the bottom of a skillet with a little vegetable oil.
7. Heat on high heat.
8. Place the tomatillos in the pan and sear on one side, then flip over and brown on the other side.
9. Remove from heat.
10. Boiling Method
11. Place tomatillos in a saucepan, cover with water. Bring to a boil and simmer for 5 minutes.
12. Remove tomatillos with a slotted spoon.
13. Pulse in blender:
14. Place the cooked tomatillos, lime juice, onions, garlic (if using), cilantro, chili peppers in a blender or food processor and pulse until all ingredients are finely chopped and mixed.
15. Season to taste with salt. Cool in refrigerator.
16. Serve with chips or as a salsa accompaniment to Mexican dishes.