Verde

I love green salsa. I really prefer it to red any day! This is such a simple recipe! I use this recipe to dip chips in, on tacos, as enchilada sauce. Its great! I grow them in my garden--easy to grow and super easy to preserve!!

Tomatillos (enough to fill one layer in a 9 X 13 pan), paper skins removed, rinsed
4 cloves garlic, peeled whole
1 med onion, peeled and quartered
1 small Jalapeno (remove seeds for a milder salsa, include seeds if you like it spicier!)
Handful of Cilantro, washed
1/2 teas Cumin
1 T Salt (or more to taste)
Pepper (to taste)

Preheat the oven to 350. Place rinsed tomatillos in a 9 x 13 baking dish with the onion and garlic. Bake for 30-40 minutes until the tomatillos are soft and starting to shrivel. Let cool. When cool enough, puree tomatillos, garlic, and onion in the blender. Add cilantro and blend again.  Add cumin, salt and pepper to taste. Blend again. Chill in refrigerator. Serve