Sauces and Dips

Ingredients:

• 1 lb tomatillos, husks removed and washed
• 2-3 jalapeño peppers, stems removed (adjust according to your spice preference)
• 1 small white onion, quartered
• 3-4 cloves garlic, peeled
• 1/2 cup fresh cilantro leaves, packed
• 1/2 teaspoon ground cumin (optional)
• Salt to taste
• Juice of 1 lime

Instructions:

1. Roast the Vegetables:
   • Preheat your broiler to high.
   • Place the tomatillos, jalapeños, onion, and garlic on a baking sheet. Broil for about 5-7 minutes, or until they start to char and soften, turning halfway through for even roasting.
   • Remove from the oven and let cool slightly.
2. Blend:
   • Transfer the roasted vegetables to a blender or food processor, including any juices released during roasting.
   • Add the fresh cilantro, ground cumin (if using), and salt to taste.
   • Blend until the mixture is smooth, but still has a bit of texture.
3. Season:
   • Taste and adjust the seasoning as needed, adding more salt or lime juice to balance the flavors.
4. Serve:
   • Serve the salsa verde as a dip with tortilla chips, or use it as a sauce for tacos, enchiladas, or grilled meats.
5. Store:
   • The salsa verde can be stored in an airtight container in the refrigerator for up to a week.