With fresh tomatillos available, now is the time to make some salsa verde.
Preheat oven to 350.
Dehusk and rinse 1 lb tomatillos, chop in half, and put into a roasting pan. Add 2 cloves of garlic, a drizzle of olive oil, and a couple of pinches of salt.
Roast for 30-40 minutes, or until the tomatillos have broken down and begun to char.
While the tomatillos cool slighty, get out your food processor or blender.
Roughly chop 1/2 an onion, 1/2 bunch of cilantro, and 1 or 2 jalapeno peppers (depending on how spicy you want your salsa).
Add the tomatillos and garlic, 1 t apple cider vinegar, and process until it is as smooth or as chunky as you like it. Taste for salt and heat levels and adjust if needed.
Will keep in the fridge for a week, or freeze for some summer flavor when you need it most.
