Fresh Tomatillo Salsa

• 1 1/4 cups minced white onion (about 1 medium onion)
• 1/2 tablespoon kosher salt
• 2 poblano chiles
• 1 jalapeno
• 12 tomatillos, husks removed (about 1 1/4 pounds)
• 2 cups loosely packed cilantro
• 3 tablespoons chopped fresh mint
• 1 garlic clove
• 1 tablespoon fresh lime juice

1. In a medium bowl, mix the onions with the kosher salt and let stand.
2. Roast the poblanos and jalapeno directly over a gas flame or under the broiler for 5 to 7 minutes, turning occasionally, until charred all over.
3. Transfer the poblanos and jalapenos to a bowl, cover tightly with plastic wrap and let steam for 10 minutes.
4. Peel and seed, then transfer to a blender.
5. Add the tomatillos, cilantro, mint, garlic and lime juice, and process until smooth.
6. Transfer to a large bowl.
7. Drain the onions and stir into the bowl.
8. Season the salsa with salt, if necessary.
9. Serve.

white onion, kosher salt, chiles, jalapeno, cilantro, fresh mint, garlic, lime juice

Taken from www.foodandwine.com/recipes/fresh-tomatillo-salsa (may not work)