Salsa verde

This Salsa Verde is easy to make and tastes way better than store-bought! It packs a bit of heat from the jalapeños and tons of flavor. Serve with tortilla chips or use as a condiment and add a spoonful to tacos, a rice bowl or scrambled eggs.

INGREDIENTS —

• 1 ½ pounds tomatillos, quartered (about 10-12 medium), husked and rinsed

• 1 jalapeño, stemmed (use 2 for medium salsa)

• ½ cup chopped white onion (about ½ medium onion)

• ¼ cup fresh cilantro leaves

• 2 tablespoons to ¼ cup lime juice (1 to 2 medium limes, juiced), to taste

• ½ teaspoon salt, to taste (add more if needed)

• a pinch of cumin (to taste)

INSTRUCTIONS —

1. Heat the oven to 400 degrees.

2. Add quartered tomatillos and chopped onion to a baking sheet, drizzle with olive oil, then place in the oven for 20 minutes until tomatillos are blistered. Set aside to cool.

3. Once cooled, in a food processor or blender, combine tomatillos, onion (all the juices), jalapeño, cilantro, 2 tablespoons lime juice, salt, and cumin.

4. Pulse until the mixture is smooth—season to taste with additional lime juice and salt if desired.

5. Store in an airtight container in the refrigerator - salsa will thicken in a few hours and last up to 1 week!