Salsa Verde

This is another one that I make so often that it is always slightly different. You can tweak some of the measurements to make this taste good to you.

• Ready In: 45 mins
• Serves: 20

Ingredients

• 10  green chilies
• 1  poblano chile
• 10  tomatillos, medium size
• 1  medium red onion
• 1  head garlic
• 1  cup fresh cilantro
• 1⁄4 cup lime juice, fresh squeezed
• 1  tablespoon honey
• 2  tablespoons olive oil
• 1  tablespoon salt (to taste)
• 2  teaspoons pepper (to taste)

Directions

1. Slice onion into 1/4 inch slices. Peel the paper off of the tomatillos and wash. Roast the garlic, chilis, tomatillos, and onion in a hot oven or on the grill.
2. Place seeded and peeled chilis in a food processor with the tomatillos, onion, and several cloves of roasted garlic. Add cilantro, lime juice, and some salt & pepper. Puree in food processor. Add the Olive Oil and honey.
3. Taste the salsa. Add salt & pepper to season to your liking. Add a bit of additional honey to cut through any residual heat.
4. Cool in refrigerator and serve with chips, in tamales, with enchiladas, tacos, nachos -- anywhere that you like green chili sauce.