Salsa Verde
By Beth Jones
Ingredients
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2lbs tomatillos, peeled and washed
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1 medium yellow onion, julliened
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2 cloves garlic
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Pinch of chili flakes (optional)
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2 cups water
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1 bunch cilantro
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Salt and pepper to taste
Instructions
Preheat the oven to 425. Roast the tomatillos, onion, garlic, chili flakes and water in an oven-proof dish, covered with foil for 30 minutes, or until the tomatillos have burst and softened. Allow to cool. Puree the tomatillo mixture in a blender with one bunch of cilantro (stems and all). Season to taste with salt, and pepper. If the salsa is too tart, add a bit of honey, 1 teaspoon at a time to balance to the. Can be used over grilled meats, fish, on tacos, or as an enchilada sauce.
