Rob Rosinski’s Salsa Verde
Cooking Time: 10-12 min Servings: 4-6
1 med onion sliced
2-3 cloves garlic, unpeeled
½ chopped cilantro
2-3 chipotle peppers in adobe sauce (canned or jarred)
2 teaspoon lime juice
Remove papery husks from tomatillos and rinse well.
Place in a single layer on a foil-lined baking sheet with the onions and garlic.
Roast or grill until the tomatillos have a lightly blacken the skin and the garlic is soft.
Squeeze the garlic into a blender.
Add the rest of ingredients and blend to desired consistency.
Serve with chips.