Salsa Verde

Instructions

1. Prepare the tomatillos
   Remove the papery husks from the tomatillos and rinse them well under warm water to remove the sticky residue. Pat them dry with paper towels and cut them in half.
2. Roast the vegetables
   Preheat the broiler. Place the tomatillos (cut side down), jalapeños, onion quarters, and garlic cloves on a baking sheet. Drizzle with olive oil. Broil for 5-7 minutes until the vegetables are charred in spots and softened. Remove from oven and let cool slightly.
3. Blend the ingredients
   Transfer the roasted vegetables to a food processor or blender. Add the cilantro, lime juice, cumin, oregano, salt, and pepper. Pulse until you reach your desired consistency, from chunky to smooth.
4. Adjust seasonings
   Taste the salsa and adjust the seasonings as needed. Add more salt, lime juice, or jalapeño if you want it spicier. If the salsa is too thick, add 1-2 tablespoons of water to thin it out.
5. Cool and serve
   Transfer the salsa to a bowl and let it cool to room temperature. For best flavor, refrigerate for at least 1 hour before serving to allow the flavors to meld together.