2-3 jalapenos or serrano peppers*more or less for heat preference
1 1/2 teaspoonkosher salt
1/2cupfresh lime juice3-4 large limes
Bring large pot of water to a rapid boil. Drop the tomatillos into the boiling water for 1-2 minutes. Remove with slotted spoon. Once cool enough to handle, peel the husk right off the tomatillo.
Roast Vegetables for Salsa Verde
Preheat broiler to high heat.
On a large sheet pan, toss tomatillos, peppers, onion, and garlic cloves with oil and 1/2 teaspoon kosher salt.
Broil vegetables until charred on top side, 4-5 minutes. Remove from oven and flip. Return to boiler until the other side is charred, about 3-5 minutes.
For Salsa Verde
Place roasted vegetables and juices in blender or food processor. Add in lime juice, cilantro and another 1/2 teaspoon salt. Blend well.
Taste and add additional honey and salt if needed.
I have used both serrano and jalapeno peppers in this Tomatillo Salsa. If you don't like spicy verde sauce, remove seeds and veins of peppers BEFORE roasting. You can also only use one pepper to tame the heat.
The honey is optional, but I find just a bit of sweetness helps to balance the flavor of the salsa verde.
If you are Vegan, you can use sugar in place of honey.
Salsa Verde will keep in the refrigerator for up to 5 days and can be frozen for up to 3 months.