Tomatillo Salsa Verde

1 pound tomatillos, husks removed and rinsed
1large jalapeno pepper seeded
2 unpeeled garlic cloves (mince after roasted)
1/2 cup fresh cilantro leaves
1/2 cup white onion (diced after roasted)
1/2 teaspoon cumin
2 tsp. lime juice (optional)
large pinch of salt (optional)

Dry roast the tomatillos, onion, garlic (with peel on!) and the jalapeno in a cast-iron or heavy skillet, over medium heat. Once the garlic skins begins to brown, remove from heat, peel and mince .Continue dry-roasting the other vegetables, turning fairly frequently, until they are mostly blackened on each side. Then remove from heat and set aside.
Remove stem and skin from the dry roasted jalapenos and blackened skins of the tomatillos.
Add the tomatillos , peppers and onion to food processor. puredd while adding the remaining ingredients.
Refrigerate up to two weeks.



Serving Size: 8