Salsa Verde, Mexican style Recipe

• 8 oz tomatillos, husked and rinsed
• 1/2 small WHITE onion, finely diced
• 4 jalapeño or serrano chiles, stem on, or more to taste
• 1/4 cup minced cilantro
• 1/2 teaspoon kosher salt or to taste
• 4 cloves garlic, in husk
• Lime juice (strictly optional)
• 1/4 cup water

1. Place the tomatillos, garlic cloves and chiles into a cast iron skillet lined with aluminum foil. Roast on medium heat until one side is brown, then turn and roast the other side. Remove the ingredients from the skillet and cut the handles, er, stems off of the chiles.
2. Remove the husks from the garlic and cut off the tough stem end if present. Cut the chiles into quarters and the garlic cloves and tomatillos in half.
3. Place all of the ingredients into a blending jar and blend until ‘medium’ smooth; a few lumps for texture are just fine. Cool in a non-reactive bowl in the fridge for a few hours minimum. If the consistency is too jelly like, thin with a little more water.
4. Add lime juice only if the tomatillos aren’t tart enough.