Spicy, fresh, and delicious. This salsa verde is also easy to make.
2 lbs tomatillos
4 cloves garlic
1 medium onion
3 tbsp olive oil
1 small bunch fresh cilantro or 2 tablespoons dried cilantro
1 lime, juiced
Preheat oven to 400*
Slice tomatillos in half horizontally. Roughly cut the onion into wedges. Leave skins on the garlic.
Arrange garlic and onion on a large baking pan or sheet and drizzle lightly with oil (you can also just add it all at the same time and then remove the tomatillos once softened and allow the onions and garlic to cook more, but that’s a little more annoying).
Place in the oven for about 10 minutes. Remove and add tomatillos, drizzling with remaining oil.
Roast until the garlic and onions are soft and have begun to brown. You can go longer if you want a more roasted taste.
Remove from oven and allow to cool.
Slice open the jalapeños and remove seeds.
Add everything to a food processor or blender. Add cilantro (remove stems if fresh) and lime juice. Pulse to desired smoothness.
Chill and serve with tacos, burritos, nachos, enchiladas, etc.