Salsa Verde

Instructions

1. Place oven rack in top third of oven. Turn broiler on high.
2. Peel husks from tomatillos and wash sticky residue off. Slice in half. Peel and cut onion in half. Lightly smash and peel garlic.
3. Cut jalapeños in half. Remove seeds and membranes for a milder salsa. Juice lime and roughly chop cilantro.
4. Place tomatillos, onions, and jalapeños, cut side down, on rimmed baking sheet. Scatter garlic around.
5. Drizzle with olive oil and toss veggies to coat.
6. Broil veggies for 10-15 minutes or until veggies have some char and are very soft. Let cool for a few minutes.
7. Use tongs to place veggies into blender. Blend until smooth.
8. Add chopped cilantro, lime juice, salt, and cumin. Blend until combined and smooth.
9. Serve salsa verde warm or chilled. Salsa will keep in an airtight container in the fridge for up to 5 days and in freezer for up to 3 months.