Photo by Brannon Conza

Makes about 6 cups

This rustic “salsa verde” is best when the veggies are charred on a grill.  But if you don’t have a grill, or the weather does not permit, you can certainly roast them until tender. Serve as an alternative to salsa, over eggs for a kicked up breakfast, or with your favorite Mexican food.

3 lbs tomatillos, husks removed
3-4 jalapenos
1 yellow onion, peeled & quartered
4-6 garlic cloves
¼ cup cilantro
¼ cup parsley
3 tbsp lime juice
¼ cup olive oil
Salt and pepper to taste

 Heat grill to medium-high.  Drizzle the tomatillos, jalapenos, onion  and garlic with olive oil.  Season with salt and pepper.  Grill until veggies begin to char and are tender.  Remove and let cool.  Carefully remove the seeds from the jalapeno.

 Place the cooled tomatillos, onions, seeded jalapenos, garlic, cilantro, and parsley in the food processor and pulse until finely chopped.  Mix in the lime juice and olive oil.  Season with salt and pepper to taste.