Recipe: Salsa Verde

This is essentially a staple of our house, which sometimes contains corn for a corn-tomatillo salsa that I know I have mentioned in past posts.

10 tomatillos, halved and oven-roasted (300F - 45 min)
3 poblanos, flame-roasted and skin removed, chopped & separated into two equal portions
2 jalapeno chilis, minced
2 serrano chilis, minced
juice of one lime
bunch of cilantro, chopped & separated into two equal portions
1 medium-large onion
3 cloves garlic

Saute onions and garlic while roasting the tomatillos and poblanos.
Place above ingredients into food processor along with serranos jalapenos, one portion of poblanos, and one portion of cilantro.
Add remaining poblanos, cilantro, and lime juice and pulse to combine.

Pour into some sort of bowl and enjoy a LOT -or- add roasted corn and enjoy even more!