This recipe is really a love story. Every summer I grow a garden. Trav normally helps prepare the soil or do all the heavy lifting when it comes to the garden. I take care of the watering and growing all the plants. Now a lot of the garden is for my cut flowers but the other half of the space is taken up by plants to make Salsa Verde. So it all evens out in the end! Plus Trav goes through it by the gallons and it’s always better when it’s fresh from the garden haha!

Ingredients

• 1 1/2 pounds tomatillos (about 12 medium)
• 1/2 cup chopped white onion
• 2 cloves (or more) garlic, optional
• 1/2 cup chopped cilantro leaves and stems
• 1 tablespoon fresh lime juice
• 2 jalapeño or serrano peppers , stemmed, seeded and chopped (you can use whole for more heat if you want)
• Salt to taste

Directions

Preheat the broiler:

Set the rack about 6 inches from the heating element.

Prep the tomatillos:

Remove the papery husks from the tomatillos and rinse well. Cut the tomatillos in half and place cut side down on a foil-lined baking sheet.

Add a few garlic cloves in their skin (if using). Place under a broiler for about 5-7 minutes to lightly blacken the skins of the tomatillos.

Combine the cooked tomatillos and seasonings, then pulse in a blender:

Place the cooked tomatillos, lime juice, onions, garlic (if using), cilantro, chili peppers in a blender or food processor and pulse until all ingredients are finely chopped and mixed.

Season and serve:

Season with salt to taste.

Cool, then refrigerate. Serve with chips or as a salsa accompaniment to Mexican dishes.