Salsa verde is one of my favorite sauces. I like roasting because it adds depth to recipe, but also adds flecks of black in finished product. It’s all about taste, who cares!

makes approx. 3 cups

Ready

• 1 ½ lb tomatillos
• ½ cup chopped white onion
• ½ cup cilantro leaves
• 2 large garlic cloves minced or pressed
• 1 teaspoons ground coriander seeds
• 1 Tbsp fresh lime juice
• ¼ tsp sugar
• 3 serrano or 2 Jalapeño peppers, stemmed, seeded and chopped
• Salt to taste

Set

• baking sheet
• aluminum foil
• food processor or blender
• bowl

Go

1. Remove papery husks and rinse well.
2. Cut in half and place cut side down on a foil-lined baking sheet. Place under a broiler for about 5-7 minutes to lightly blacken the skin.
3. Place tomatillos, lime juice, onions, cilantro, Jalapeño peppers, sugar in a food processor (or blender) and pulse until all ingredients are finely chopped and mixed.
4. Season to taste with salt.
5. Cool in refrigerator.