Salsa Verde 

Serves 6-8

3 pounds tomatillos (husks removed and halved)

3 tablespoons olive oil

1 medium white onion (chopped)

2 cloves garlic (minced)

½ cup finely chopped fresh cilantro

1 fresh green chili pepper (stemmed, seeded, and diced)

1 fresh jalapeño pepper (stemmed, seeded, and diced)

Juice of 1 lime

Salt and pepper (to taste)

1 (16-ounce) bag tortilla chips

 

1. Place tomatillos on a greased baking pan (cut side down). Drizzle with olive oil. Broil until skins begin to blacken, approximately 5 minutes. Allow to cool completely. Transfer to a food processor or blender. Process until finely chopped. Transfer to a bowl. Add onion, garlic, cilantro, green chili, jalapeño, and lime juice. Season with salt and pepper to taste. Mix well.
2. Serve with tortilla chips.