Salsa Verde

1 lb. tomatillos, hulls & stems removed
1 medium yellow onion, quartered
4-5 cloves garlic, peeled
3 jalapeno peppers, stems removed & cut in half the lengthwise (remove seeds if you don’t like heat)
1 large banana pepper, cut in half lengthwise (optional)
1/4 c. cilantro, chopped
1/2 lime, juiced (optional)
1/2- 1 tsp. salt (to taste)

Directions:
Roast tomatillos, quartered onion, whole cloves of garlic, & halved jalapenos and banana pepper in baking pan at 450 degrees for 18-20 minutes, stirring once or twice, until tomatillos are soft & everything is starting to char. Cool roasted veggies a bit & throw them, the cilantro, lime, & salt in a food processor & pulse until smooth or use immersion blender.

Makes about 2 1/2 cups

Stores in refrigerator for about a week.
Freezes well.

Review:
This was an excellent way to use the tomatillos that came in our CSA box. We seeded the jalapenos and the salsa still had a nice kick. Delicious!