Roasted Tomatillo and Green Chili Salsa

Peel the skin off the tomatillos. If the skin is sticking to the tomatillo, just give it a rinse and the skin should rub off. Rinse all of the tomatillos and cut each one into quarters.

Next cut each of the long green chilies into quarters and remove the seeds.

Then cut the jalapeno pepper in half lengthwise and remove the seeds (if you prefer more heat, leave the seeds in).

Heat a large skillet on medium heat. Also, you may want to turn the vent on above your stove so that the smell of the peppers isn’t too strong.

Add the tomatillos, long green chilies, and jalapeno pepper to the skillet. Using a pair of tongs, continuously turn the tomatillos, chilies, and pepper so that each side gets charred. When all sides are charred, transfer the tomatillos, chilies, and pepper from the pan onto a plate and set aside.

Cut the onion into chunks (any size is fine since it will go into the food processor).

Using tongs, add the tomatillos, chilies, pepper, and onion to the bowl of a food processor with the onions. Add the salt and the lime juice.

Pulse the ingredients to a puree that has a slightly chunky consistency. Then add the water and pulse the ingredients a few more times. Give the salsa a taste and add more salt if you like.

Transfer the salsa to a serving dish, let it cool, and serve.