Tomatillo Verde Salsa

9 tomatillos, husked and rinsed in cool water

1-2 jalapenos, stemmed and halved

1 large onion, or 2 small/medium onions, peeled and quartered

4-6 garlic cloves, unpeeled

Olive oil for drizzling

1 and 1/2 Tbsp lime juice

1/2 - 3/4 tsp salt, or to taste

Preheat oven to 450 degrees F.

Place whole tomatillos, jalepeno halves, and quartered onion on a baking sheet. Drizzle with olive oil and a dash of salt. Toss.

Wrap garlic in aluminium foil and add to baking sheet. Place baking sheet in oven and roast for 20 minutes, carefully turning everything half way thru. 

Let cool slightly before placing roasted vegetable, lime juice, and half the salt in a blender. Pulse until desired consistency. Taste for saltiness level and add more if needed.

Chill salsa and enjoy within a few days. 

Note: if too spicy from jalapeno, add a splash of white wine vinegar to mellow the heat. Hatch green chilli peppers can also be used, but need to be roasted and peeled separately. I just buy pre-roasted ones to add to the blender and leave the jalepeno out. Also pairs well with avocado chunks mixed in.