Salsa Verde

You'll need

• 3 large tomatillos, peeled & washed (1 lb)

• 3 cloves garlic

• 1/4 of a white onion

• 1/4 of a green bell pepper

• 1 jalapeño

• 1 lime, juice and zest

• 1 bunch cilantro, leaves only (2-3 cups)

• 1 teaspoon salt

• 1 teaspoon sugar

• 1 teaspoon cumin

Instructions:

1. In a large pot or dutch oven, heat the tomatillos, garlic, white onion and bell pepper over medium until the skins start to brown, cover to keep in the juices.

2. Transfer the contents to a blender, add in lime juice, jalapeño, cilantro and spices. Pulse until all ingredients are well chopped.

3. Transfer to a bowl, serving dish, or tupperware and let sit in the refrigerator to cool.

Serve with chips or use in a number of other recipes such as:

Enchiladas

Green eggs in purgatory

Pozole

Verde chicken and rice soup

Shredded chicken bowl

With tacos