Simple Tomatillo Salsa

After much trial and error I managed to duplicate the chile verde served by a local Mexican carniceria/taqueria. Only three ingredients are used. With this recipe you may vary the variety of chile used to affect flavor or heat. It keeps in the fridge for a week or two.

• Ready In: 30 mins
• Serves: 20

Ingredients

• 2  lbs  tomatillos
• 1⁄2 lb chile
• 1  teaspoon salt

Directions

1. Preheat oven to 400°F.
2. Wash and core the tomatillos, then halve them and put them in a blender.
3. Puree tomatillos and add salt.
4. Roast chilies in a 400 degree oven until they peel easily.
5. Peel the chilies and add them to the blender.
6. Use the"chop" speed until the desired texture is reached, usually a minute or less.
7. Serve immediately on tacos, tostadas, etc.
8. Refrigerate unused portion.