Ingredients

• 1 lb tomatillos, husked and rinsed
• 1/2 white onion, peeled and quartered
• 1 jalapeno pepper, stem removed
• 1 garlic clove, grated
• 1/4 cup fresh cilantro
• 1 lime, zest and juice
• Salt and pepper to taste

Preparation

Turn the broiler on high.
Arrange the tomatillos, onion, and jalapeño on a foil-lined baking sheet. Broil for 10 minutes flipping once half way through cooking.
Once the vegetables are charred, remove the from the oven and transfer to a food processor. Add garlic, cilantro, lime zest and juice and pulse until everything is broken down but the mixture remains just a bit chunky. Season with salt and pepper to taste.
Salsa verde can be enjoyed immediately or stored in the refrigerator for up to 5 days.
**Note: If you’d like the Salsa Verde slightly less spicy, cut the jalapeño in half and remove the seeds and membranes before broiling.