SALSA VERDE

SALSA VERDE 1 1/2 lb tomatillos husked and washed (about 10-12 tomatillos) 1/2 cup white onion chopped 1 jalapeno pepper chopped, seeds removed 2 tbsp garlic minced water enough to cover the veggies 1 tsp fine sea salt 1/4 cup cilantro stemmed 1 tbsp lime juice In a medium saucepan over medium heat, add tomatillos, garlic, onion, and jalapeno. Pour in enough water to cover the veggies, then bring to a boil. Reduce to a simmer and cook, stirring occasionally, until tomatillos are tender and turn a pale olive color, about 5-8 minutes. Thoroughly drain cooked veggies (making sure to not lose much of the garlic) then set aside to cool. Once cooled, add cooked veggies, sea salt, cilantro, and lime juice to a food processor. Blend on high until smooth or desired consistency is reached, about 2-3 minutes. Transfer salsa to a sealed container and chill in the refrigerator for at least 1 hour. Serve immediately as a dip, garnish, or ingredient for another recipe. Recipe makes about 2 1/2 cups.