Tomatillo Salsa Verde

Ingredients

• Tomatillos

  Raw

  5 cup, chopped or diced or 660g

• Onions

  Raw

  ½ cup, chopped or 80g

• Garlic

  Raw

  2 cloves, minced or 6g

• Cilantro

  Latin - Melissa's

  ½ cup or 8g

• Lime juice

  Raw

  1 tbsp or 15g

• Serrano pepper

  Raw

  2 pepper or 12g

• Salt

  Table

  1 tsp or 6g

Directions

1. Preheat the broiler: Set the rack about 6 inches from the heating element.
2. Prep the tomatillos: Remove the papery husks from the tomatillos and rinse well. Cut the tomatillos in half and place cut side down on a foil-lined baking sheet. Add a few garlic cloves in their skin (if using). Place under a broiler for about 5-7 minutes to lightly blacken the skins of the tomatillos.
3. Combine the cooked tomatillos and seasonings, then pulse in a blender: Place the cooked tomatillos, lime juice, onions, garlic (if using), cilantro, chili peppers in a blender or food processor and pulse until all ingredients are finely chopped and mixed.
4. Season with salt to taste. Cool, then refrigerate. Serve with chips or as a salsa accompaniment to Mexican dishes.