Tomatillo Salsa

I Love tomatillo salsa. The hardest part of making it from scratch is the process of peeling and washing the little tomatillos. Not hard but, time consuming. Just throw on the tv and take a basket with you while you watch your favorite show. 

Don't forget to make extra. You will be surprised how fast this goes down. 

Checking on them after ten minutes. They are only slightly browned but smelling good. So I toss them around the baking sheet and put them back in for another ten minutes.

Roasted Tomatillo Chile Salsa:

• 1 pound tomatillos, husked
• 1 white onion, peeled, sliced, quartered or whole
• 4 garlic cloves
• 2 jalapenos
• 2 teaspoons ground cumin
• 1 teaspoon salt
• 1/2 cup chopped cilantro leaves
• 1 lime, juiced

Instructions 

1. First prep all of your ingredients. 
2. Broil the tomatillos, onion, garlic and jalapeños in a baking sheet in the oven for 10-20 minutes.
3. Let the tomatillos, onion, garlic and jalapeños cool off for a couple minutes then throw them into a food processor along with the lime juice salt and cilantro. 
4. Process to your desired consistency and well blended.