2-3 Serrano peppers*more or less for heat preference
1 ½ teaspoonkosher salt
½cupfresh lime juice3-4 large limes
Bring a large pot of water to a rapid boil. Drop the tomatillos into the boiling water for 1-2 minutes. Remove with a slotted spoon. Once cool enough to handle, peel the husk right off the tomatillo. Alternatively, remove the husk from the tomatillo and rinse well.
Preheat broiler to high heat.
If desiring to control heat, cut peppers in half and remove seeds and ribs from peppers.
On a large sheet pan, toss tomatillos, peppers, onion, and garlic cloves with oil and ½ teaspoon kosher salt.
Place the sheet pan under the broiler and broil for 4-5 minutes, or until the top surface is slightly charred. Remove the pan from the oven and flip. Return to the broiler until the other side is charred, about 3-5 minutes.
Place roasted vegetables and juices into a blender or food processor. Add in the lime juice, cilantro, honey, and another ½ teaspoon salt. Blend until combined with a coarse texture.
Taste and add additional honey and salt if needed.
Serve warm or refrigerate and allow to cool before serving.
Peppers: I have used both Serrano and jalapeno peppers in this Tomatillo Salsa. If you only have jalapeno peppers, use 1 large jalapeno pepper for every 3 small Serrano peppers. If you don't like spicy salsa, remove the seeds and ribs of peppers BEFORE roasting.If you are Vegan, you can use maple syrup 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.