Salsa Verde with Roasted Tomatillos

Spicy, fresh, and delicious. This salsa verde is also easy to make.

2 lbs tomatillos
4 cloves garlic
1 medium onion
2 jalapeños
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.

Pico de Gallo from the Garden

IMG_1674I had to buy the cilantro and onion for this batch, since mine was gone. But, this is a great use for all those tomatoes you might be overrun with!

Coarsely chopped fresh tomatoes
Diced sweet onion
Chopped fresh or picked jalapeño
Chopped fresh cilantro
Lime or lemon juice

Mix and allow to marinate overnight.

Serve on salads, tacos, tortilla chips, burritos, enchiladas, etc.!