Tomatillo Salsa Verde

2 pounds tomatillos
3 jalapeños
4 garlic cloves
2tsp of olive oil
1 medium-large onion
2/3 cup fresh cilantro leaves
salt to taste

Baking Pans
Food Processor
Gloves (if you don’t want to have jalapenos on your fingers)

  1. Preheat oven to 400 degrees F (204 degrees C)
  2. Remove husk from tomatillos and wash as they will be very sticky. Do the best you can but I’ve never been able to get all the stick off.
  3. Chop the onion in half (you can leave on skin), crush the garlic (I would recommend leaving on skin so it doesn’t dry out), and leave the jalapeños and tomatillos whole.
  4. In a bowl mix the jalapenos and tomatillos with olive oil and salt. Then spread them on two baking sheets interspersing the garlic and onion. TIP: Try to keep the same sized tomatillos on the same sheet so they cook evenly.
  5. Roast both pans for about 15 minutes, turning all halfway over through roasting time. If you have small tomatillos I would keep an eye on them starting at 10 minutes.
  6. Peel the garlic and skin and rough chop the onion.
  7. PUT ON GLOVES (unless you like accidentally setting your eye or another part of your body on fire). Then deseed and rough chop the jalapeño.
  8. Throw everything into your food processor – all roasted ingredients, plus cilantro and salt process until all ingredients are chopped and desired consistency is reached. The original recipe said to pulse, but i found high speed actually have me the consistency I wanted – so up to you!
  9. Eat on all the things (veggies, chips, chicken, etc).
The lantern looking things are the tomatillos.
And in the end it turns into this!
Cleaned and mostly not sticky.

Adapted with some ingredient and cooking changes from:

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