Salsa Verde

I love chips and salsa! I use salsa to top enchiladas, tacos, beans and rice, and the list could go on. I was planning on making tacos tonight and decided to make a tomatillo salsa to go with it. This salsa was so easy because the blender and oven did all the work.

A few things on tomatillos: A lot of people think that tomatillos are green tomatoes but they are a part of the gooseberry family. They come with husks on them that need to be removed. They also have soapy skin, so make sure to wash them well. I usually do not add any lime or lemon to tomatillo salsa because tomatillos are naturally tangy. 

The Players:

• 3-4 medium sized tomatillos, husked and rinsed
• 1/4 of a medium red onion, unpeeled 
• 2 garlic cloves unpeeled
• 1/4-1/2 a jalapeno, whole (depending on what spice level you like)
• Salt to taste
• 1 tbs of olive oil
• Handful of chopped cilantro

The Game Plan:

Set the oven to broil. Place the first 4 ingredients on a baking sheet and coat them with the olive oil. Then season them with salt. Place the baking sheet in the oven. Allow the ingredients to become charred. Then remove the baking tray and let the ingredients cool for a few minutes. Once you can handle the heat, take the garlic and onion and remove the peel. Place all the ingredients, including the cilantro into the blender and blend until there is a smooth consistency. Season the salsa with salt to your liking. Place in the refridgerator for a few hours or until it is chilled. Enjoy!