Verde Tomatillo Salsa

• 1 lb tomatillo, husked and washed
• 5 anaheim chilies, roasted and peeled
• 1 bunch cilantro leaf, chopped
• 12 large white onion, chopped
• 4 garlic cloves
• 1 lime, juice of, only
• 1 teaspoon salt (or more to taste)
• 12 teaspoon black pepper

1. Place Anaheim chiles on a very hot grill pan (or however you want to roast them) and grill them until they are blackened and blistered.
2. Place in a bag to let cool.
3. Husk and wash tomatillos and roast them on the grill pan.
4. Place them in a large deep bowl.
5. In the same bowl, add chiles, onions, garlic, and cilantro, salt and pepper, and puree with a stick blender, or puree in a food processor or blender.
6. Taste and adjust salt.
7. Pour into an airtight container and refrigerate until flavors are blended.

anaheim chilies, cilantro leaf, white onion, garlic, lime, salt, black pepper

Taken from www.food.com/recipe/verde-tomatillo-salsa-181625 (may not work)