This salsa verde makes a great marinade for meats in addition to being a flavorful and nutrient-packed dip.
Ingredients
1 pound tomatillos
½ of a lime
1-2 jalapeño peppers
For a medium spicy salsa, add 1-2 serrano peppers
For a very spicy salsa, add ½-1 habañero pepper
1 tsp salt
1-3 garlic cloves
½ of a white onion
1 bunch of cilantro
1-2 Tbsp Canola oil
Instructions
Lightly coat a large pan with canola oil.
Place the peeled garlic cloves, onion wedge, whole peppers and peeled and rinsed tomatillos in the pan.
Cook the veggies on med-high for 15-20 minutes or until browned, flipping them so that they roast on each side. If they start to stick, add a splash of water into the pan.
Place the cooked vegetables and the remaining ingredients into a blender and purée them until smooth.
Cool the salsa to room temperature.
Cover it with plastic wrap and keep it in the refrigerator.
Recipe by Itsy Bitsy Foodies at http://itsybitsyfoodies.com/salsa-verde/