Salsa Verde

• 15 whole Tomatillos
• 5 cloves Garlic
• 1 whole Medium Onion (white Or Yellow)
• 1 bunch Cilantro
• 1 teaspoon Salt
• 1 teaspoon Vegetable Oil
• 1 whole Jalapeno (seeds Removed)
• 3 whole Hatch Green Chiles
• 1 Tablespoon Lime Juice

1. Roast the chiles under the broiler or on a grill, and remove the skins.
2. Husk the tomatillos and chop in quarters.
3. Coarsley chop the onion, jalapeno and roasted chiles.
4. Put the garlic in a food processor until minced.
5. Add onions, tomatillos, jalapeno, and chiles and pulse several times.
6. Add remaining ingredients and pulse to desired consistency.
7. Serve immediately or refrigerate overnight for maximum flavor.

garlic, onion, cilantro, salt, vegetable oil, hatch, lime juice

Taken from tastykitchen.com/recipes/appetizers-and-snacks/salsa-verde-3/ (may not work)