Evelyn's Green Salsa

Ingredients

• 8-10 Tomatillos

• 2 Jalapeños

• 1/4 Onion

• 2 Garlic Cloves

• Cilantro Bunch

• 1 Teaspoon Salt

• 1 Teaspoon Olive Oil

• 1/2 Cup Water

• Lime

Instructions

1. On a skillet or a pan on medium heat put some foil down (for easy clean up) add all ingredients, except cilantro, lime, water, and salt. Drizzle with a teaspoon of olive oil. Roast 5-8 minutes turning every 2-3 min so they cook/roast evenly. You want them to char a little and soften. They don’t have to cook all the way through.

2. Add all skillet ingredients to your blender and add your clean cilantro. Add your water then cover.

3. Use the pulse option on the blender so you can reach the right consistency. You don’t want to purée you want it kind of chunky. Add salt and lime to taste.

4. Wait for salsa to reach room temperature then place in the fridge for a few hours until it’s cold for chips. If you are going to add to your hot food there’s no need.

5. Refrigerate left overs in any container with a lid.