Salsa verde. I’ve always had a special place in my belly, I mean heart, for it.

 A good salsa verde has the perfect balance of smokey and fresh and yummy.

I really recommend the extra step of roasting the ingredients. Some people boil them, or blend them raw, but I find that roasting them gives the salsa a flavor you cannot achieve otherwise.

So, this is what you need:

Tomatillos:

 They’re like green tomatoes but with cuter outfits.

And then you undress them:

Rinse them well to remove the stickiness.

*Insert undressing/stickiness innuendo*

Slice open a jalapeño.

I kept the seeds in and the spice level was pretty low to me. So, I would leave the seeds in, unless you’re really sensitive to heat. Or you’re a little bitch. Whichever feels accurate for you.

Place all the ingredients on a baking sheet. Make sure to leave the skins on the onion and especially the garlic cloves, or they will burn.

Arrange the veggies like this:

 Broil until charred like this:

Once cool enough to handle, peel the jalapeño, onion and garlic:

Place everything into a blender and add the cilantro and juice of a lime.

Blend until it reaches the consistency you like.

This is how I like my salsa verde:

 Enjoy in all kinds of yummy Mexican dishes.

Or try them with my Gluten-Free Baked Tortilla Chips:

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