Salsa verde
​(Mexican Green Salsa)
gf / v
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If you like spicy salsa, add another jalapeño or some serrano peppers.  You can also leave the pepper seeds in for a real kick!
Ingredients - Makes about 2 cups.
2 Roma tomatoes, chopped
5 tomatillos
1 jalapeños
1/2 small onion
1 clove garlic
1/3 cup fresh cilantro, chopped
pinch of salt
2 tsp lime juice
Steps
  1. Pull husks (papery shells) from tomatillos.  Cut tomatillos and tomatoes in halves. Cut jalapeño in half and remove seeds.  
  2. Preheat oven broiler and set rack to fairly close to heating element.
  3. Put tomatoes, tomatillos, and jalapeños - skin-side up on a cookie sheet or in a baking pan lined with aluminum foil.  Broil for about 5 minutes or until the skins are lightly charred - don't let them  burn. 
  4. Place the cooked veggies, garlic, diced onions, cilantro, salt, and lime juice in a blender or food processor and pulse until desired texture.  Some  people like their salsa smooth, some chunky.  I'm a chunky girl!  
  5. Serve warm or cold.