Salsa Verde

1/2 pound tomatillos, husked and rinsed

1 jalapeno, stemmed

1/2 small Spanish onion, quartered

2 garlic cloves

1 tablespoon salt

1/2 bunch fresh cilantro leaves, coarsely chopped

2 large green chiles, (such as Poblano, Ancho, Anaheim or Hatch) roasted and skins removed

1 lime, juiced

Bring a pot of water to a boil and add the tomatillos, jalapeno, onion, garlic, and 1 tablespoon salt. Reduce the heat and simmer gently for 5 to 10 minutes until the tomatillos are soft but have not burst. Add the cooked vegetables to a blender with the cilantro leaves, roasted chiles, and lime juice. Process to a coarse puree. Taste and adjust seasoning with more cilantro, lime juice, or salt.