Tomatillo Salsa Verde

Chop the onion in half (you can leave the peel on), separate all of the cloves of the garlic (again, you can leave the peel on), and leave the jalapeños and tomatillos whole. Roast all of these on a baking sheet in a 400°F oven for about 15 minutes, turning everything over half way through roasting time.

Once they are done and a little cooled, peel the garlic, deseed and rough chop the jalapeño, peel and rough chop the onion.

In a food processor, add all roasted ingredients, plus cilantro and salt and pulse until all ingredients are chopped and desired consistency is reached.