Salsa Verde

Ingredients

• 1 pound tomatillos, peeled
• ½ onion, cut in large wedges
• 2 cloves garlic
• 1 jalapeño
• ⅓ cup cilantro, chopped
• 1 tablespoon lime juice
• 1 teaspoon salt
• ¼ teaspoon cumin

Directions

Place tomatillos, onion, garlic, and jalapeño in a roasting pan. Bake at 450°F for 10 minutes, stir vegetables, and then cook for another 10 minutes. Remove from oven. Remove stem and seeds from jalapeño and set aside to cool. When cool, add vegetables, cilantro, lime juice, salt, and cumin to a food processor and pulse until blended. Serve on top of enchiladas or tacos or with chips.