Salsa Verde

• 6 tomatillos

• 1 Anaheim pepper

• 2 jalapeño peppers

• 1/4 sweet onion

• 2 garlic cloves

• 2 tbsp chopped cilantro

• Juice of 1 lime

• Salt and pepper to taste

1. Remove the papery husks from the tomatillos, rinse them under cold water, and pat them dry.

2.  Cut the tomatillos and Anaheim pepper in half lengthwise and remove the seeds. Slice the jalapeño peppers in half and remove the seeds and ribs.

3. Peel and quarter the onion.

4. Lightly oil the vegetables and place them on the grill, cut-side down. Grill the vegetables for about 5-7 minutes on each side, until they are tender and slightly charred.

5. Transfer the roasted vegetables to a blender along with the cilantro, lime juice, salt, and pepper. Blend until smooth, stopping to scrape down the sides of the blender as needed. Taste and adjust seasoning as necessary.

No additional notes.