Tomatillos

• ½ - ¾ lb tomatillos, husked, washed, and quartered
• 1 medium onion, chopped
• 2 cloves garlic, peeled and smashed
• 1 TBLS olive oil
• Salt, to taste
• 1-2 cucumbers, peeled and chopped
• 1 green bell pepper, chopped
• Juice of one lime

Preheat oven to 400. Toss tomatillos, onion, and garlic on baking sheet with oil and salt. Roast 20 minutes, cool, and smash tomatillos. Add all ingredients to blender and puree until smooth. Thin with ¼-1 cup water. Season with salt and pepper. Serve chilled. 

• 2 cloves garlic, chopped
• 2 TBLS onion, chopped
• 1 jalapeno chili, chopped with or without midribs and seeds, both of which add heat
• 1 pint tomatillos, husks removed
• ½ cup cilantro, chopped (optional)
• 1 avocado, diced Salt to taste

Put garlic, onions, jalapeno and one tomatillo into a food processer and pulse until smooth. Add rest of tomatillos and optional cilantro and pulse briefly until coarsely chopped. Pour into a bowl, gently stir in avocado and salt to taste. Try as a dip for chips, on tacos, or over eggs, fish or chicken! 

I am in no way claiming that this is an "official" way to make Salsa Verde, but it's what we do.  And it's so easy!!!  Try it! 

We make a version of enchilada casserole using this salsa verde as a sauce for that.  You can also use it to dip chips in!

• tomatillos, husks removed and rinsed
• garlic cloves, unpeeled
• onions, sliced
• hot peppers, whole or seeded however much heat you want

Put all of your prepared veggies onto a roasting tray.  Roast at 400 until tender.  Squeeze garlic out of peels and discard peels.  Blend in a food processor, adding water to get the consistency correct.  Add salt and check seasonings.  Add optional lime juice, if desired.