Roasted Tomatillo Salsa Verde

Directions

1. Peel the husk from about 7 tomatillos and 2 jalopeno peppers. The husks are really pretty, so you may want to save them for crafting. Maybe splatter them with gold paint and use them for tealight holders? Something. Anyway, you can put those on a sheetpan and slide them under the broiler for 5 minutes, then flip and broil for another 5. You're looking for scorched skin on your items right now. Peel them or keep the peels on (I tend to keep them)
2. You can scrape the pan right into a bowl or (my favorite) big measuring cup. Add 5 sprigs of chopped cilantro and chopped garlic cloves (I do 5, but I'm like that), then blitz it with an immersion blender. Add a 1/4 cup of water and blend again.
3. Stir in some finely chopped onion and a 1/4 teaspoon of salt. You're done. Pour into mason jars or clean, empty recycled glass jars. Serve with homemade tortilla chips, or add a dollop on top of pretty much anything. Delicious on pizza.
4. *Extra: Heat the oven to 350. Add a tablespoon of coconut or olive oil to the sheet pan you used to roast the tomatillos and jalopenos and sprinkle the oil with red chili flakes, garlic powder and salt. Take a stack of about 10 corn tortillas and cut the stack into eighths. You can get a ton of slices on the pan if you lay them out in lines the width of the pan.
5. Once you have them all arranged, slide the pan in the oven and bake for 15 to 20 minutes, when they're golden brown. When you pull out the pan, you should have fresh, crunchy tortilla chips to play with. Stir them around a bit to make sure that they're coated with oil and spices.