Fresh Salsa Verde

🧂 Ingredients

• 10 medium sized tomatillos

  approximately 2 pounds
• 2 jalapenos
• 1 whole large sweet onion
• 3 whole cloves garlic

  peeled
• 2 tblsp olive oil
• 1 cup cilantro

  cleaned and stems trimmed back so using mostly leaves
• 2 limes

  juiced
• 1 tsp salt
• 1 tsp ground cumin
• 1 tsp sugar

Instructions

• 1 Remove outer skin or husk from tomatillos, wash and cut in half, place in a
  large bowl.
• 2 Cut one of the jalapeno peppers in half and remove the seeds; place in a bowl;
  leave the second pepper whole and set aside. Remove the skin from the onion, cut
  off the ends, and cut into large chunks; add to the bowl. Remove the skin from
  the garlic cloves; add to the bowl with the other ingredients. Drizzle all the
  vegetables with olive oil and spread on a baking sheet.
• 3 Bake at 425° for 25-30 minutes. Remove from oven and let cool.
• 4 Remove the stem from the unroasted jalapeno pepper and add it, along with the
  cooled roasted vegetables, to your blender or food processor. Be sure to scrape
  all the juice from the pan into the food processor.
• 5 Add cilantro, juice from 2 limes, cumin, salt, and sugar to food processor.
  Process on pulse for about 1 minute or until everything is completely chopped,
  being careful not to over process.
• 6 Store in a glass quart jar in refrigerator for up to two weeks or eat
  immediately!

Nutrition Info