Salsa Verde

• 10 green chilies
• 1 poblano chile
• 10 tomatillos, medium size
• 1 medium red onion
• 1 head garlic
• 1 cup fresh cilantro
• 14 cup lime juice, fresh squeezed
• 1 tablespoon honey
• 2 tablespoons olive oil
• 1 tablespoon salt (to taste)
• 2 teaspoons pepper (to taste)

1. Slice onion into 1/4 inch slices.
2. Peel the paper off of the tomatillos and wash. Roast the garlic, chilis, tomatillos, and onion in a hot oven or on the grill.
3. Place seeded and peeled chilis in a food processor with the tomatillos, onion, and several cloves of roasted garlic.
4. Add cilantro, lime juice, and some salt & pepper.
5. Puree in food processor.
6. Add the Olive Oil and honey.
7. Taste the salsa.
8. Add salt & pepper to season to your liking.
9. Add a bit of additional honey to cut through any residual heat.
10. Cool in refrigerator and serve with chips, in tamales, with enchiladas, tacos, nachos -- anywhere that you like green chili sauce.

green chilies, chile, red onion, garlic, fresh cilantro, lime juice, honey, olive oil, salt, pepper

Taken from www.food.com/recipe/salsa-verde-313274 (may not work)