Spicy Salsa Verde

INGREDIENTS

• 1 lb tomatillos (remove husks)

• 2 poblano peppers

• 2 serrano peppers (Or jalapenos if you want a more mild salsa)

• 1/2 red onion, thickly sliced

• 5 cloves of garlic

• 1 cup of fresh cilantro (leaves and stems)

• juice of 1 lime

• 1/4 tsp cumin

• salt to taste

INSTRUCTIONS

1.  Line a baking sheet with foil and drizzle with canola oil.

2. Drizzle garlic cloves with canola oil and sprinkle with salt. Wrap garlic in foil.

3. Place tomatillos, poblanos, serranos and garlic packet on baking sheet. Drizzle tomatillos and peppers with oil and sprinkle with salt.

4. Broil for 10 minutes or until skin begins to char.

5. Flip tomatillos and peppers. Add red onions and broil for another 10 minutes. Keep and eye on them.

6. Remove from oven and let cool. Open garlic packet to cool.

7. Once cool, remove skin, seeds and stems from poblanos. Remove stems and seeds from serranos (jalapenos).

8. Put roasted vegetables, garlic, lime juice, cilantro and cumin into food processor. Pulse until everything is evenly chopped and smooth.

9. Add salt to taste.

Store up to 7 days in the refrigerator in an airtight container.