It doesn't get better than the tangy, spicy flavor of salsa verde. The roasting gives this salsa a bit more of a smoky flavor. This is really good paired with homemade tortilla chips.
1 pound fresh tomatillos, husks removed
2 head garlic cloves, tops sliced off
3 jalapeno peppers
1 white onion, peeled and quartered
1 bunch fresh cilantro
1/2 lime juice
1 tbsp olive oil
1 tsp liquid smoke
1/4 tsp cumin
salt and pepper to taste
Preheat the oven to broil. Arrange the whole cloves of garlic, tomatillos, onion, and jalapenos on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper.
Place under the broiler, and cook for a few minutes. Remove garlic cloves first, as soon as they are toasted, to avoid burning. Continue to roast jalapenos, onion, and tomatillos until evenly charred, turning occasionally. Set aside to cool. Don't remove the charred parts of the tomatillos or the peppers. They add a great, smoky flavor.
Once the vegetables have cooled, place them in a blender or food processor with the lime juice, garlic, cilantro, and cumin. Season with salt and pepper to taste, then add liquid smoke, just a little bit to accentuate the charred flavor of the salsa. Refrigerate until serving.
Homemade Tortilla Chips
These are super easy to make, but in case you have never done it, here is how. Take a package of tortillas (1/2 pkg will be plenty if you are just having a snack!), and slice into about 8-10 triangles per tortilla, depending on the size you want. Heat about 1/2 - 1 cup of vegetable oil in a shallow frying pan until very hot. Cook the tortilla chips in batches, about 6 at a time, turning once to brown each side. These cook very quickly, about 2-3 minutes per batch. Drain on paper towels and season with salt. Much better than store bought!