Salsa Verde

In the US Salsa Verde - green salsa - tends to be underappreciated.

This is my version, which is still under development.

Derived from: Tomatillo Salsa - (https://cooking.nytimes.com/recipes/1018103-tomatillo-salsa

Yield:2 cups

Ingredients

• 1 pound tomatillos, husked and rinsed
• 1 (or if you like it hotter, 2) serrano chiles, seeded
• 1/2 cup chopped white or yellow onion, soaked for 5 minutes in cold water, drained and rinsed
• 1 garlic clove, peeled
• Salt to taste (or simply, no salt)
• 1/2 teaspoon Cumin
• lime

Preparation

1. Wash tomatillos and chiles

2. Remove seeds from the chiles

3. Remove skin from garlic clove

4. Roast tomatillos, chilies, and garlic for 15 minutes. (This can be done in an oven or on a BBQ.)

5. Let things cool

6. Blend tomatillos, chiles, garlick, onions, cumin, and lime in a blender or food processor

7. Transfer to a bowl and thin out as desired with water. Taste and adjust salt. Set aside for at least 30 minutes before serving, to allow the flavors to develop.