Tomatillo Salsa Verde


1 1/2 lbs fresh tomatillos
6 whole garlic cloves, peeled
1/2 onion, chopped
1 cup fresh cilantro
2 jalapeños, stems removed and deseeded (for extra heat use serranos instead)
juice and zest from 1 lime
1 tablespoon cumin powder
2 teaspoons honey
1 teaspoon sea salt


Preheat your broiler to high.

Remove the papery husks from the tomatillos and rinse them well. Cut the tomatillos in half and place cut side down on a baking sheet. Add the garlic cloves. Place the pan under the broiler for about 5-7 minutes, to lightly blacken the skin on the tomatillos. (You can also roast them in a 450ºF oven for about 10 minutes). Allow to cool for a couple minutes.

Put the tomatillos, garlic, onion, cilantro, jalapeños, lime juice and zest, cumin, honey and salt into a high speed blender or food processor and blend until all ingredients are finely chopped and mixed. Store in refrigerator.