Salsa Verde

First off, great idea Miriam! Here's a new favorite from our farm share box.

Salsa Verde

1 lb tomatillos (about 4), hulls & stems removed, halved or quartered
1 medium yellow onion, quartered
2-3 cloves of garlic, peeled
2-3 jalapeno peppers, stems removed & cut in half lengthwise (remove seeds to reduce the heat)
1/4 cup fresh cilantro, chopped
1/2 lime, juiced
1 Tbsp salt

Directions
Roast tomatillos, onion, garlic, and jalapenos in a baking pan at 450 degrees for 6-8 minutes, stirring once or twice, until tomatillos are soft & everything is starting to char. Cool roasted veggies a bit & throw them and the rest of the ingredients into a food processor & pulse until smooth. (I use a little food processor and did this in batches) Stores in fridge for about a week (unless Harrison is around, then it disappears - quickly)

Serve with chips, tacos, or over grilled chicken, steak or fish.

Recipe from Driftless Organics Newsletter, posted by Naomi Skye