Salsa Verde

Tomatoes are the worst. Make salsa with the superior tomatillo.

Ingredients

• 1 1/2 lbs tomatillos
• 4 jalapeño peppers
• 1 yellow onion
• 6 cloves garlic
• cilantro
• salt
• cumin
• olive oil

Preparation

Preheat the oven to 425 °F and move the rack to the top. Peel and rinse all the tomatillos. Cut up the onion into large chunks. Core and seed the jalapeños if you want a milder sauce, otherwise just cut them in half lengthwise. Chop the garlic cloves in half too if they are big. You can probably just leave them whole. I doubt it actually matters. Toss all these vegetables with oil on a baking sheet and roast until soft and slightly browned, around 30 minutes.

While that's cooking, remove the stems from the cilantro until you have around half a cup of leaves. Chop them coarsely.

Once the vegetables are done roasting, put them into a blender along with the cilantro. Add a tablespoon or so of salt and maybe a teaspoon of cumin. You should adjust those based on taste. I honestly just eyeball it and made those measurements up. Blend until smooth.