This is just one recipe for salsa verde - but it's highly versatile and, I think, more of a method than a recipe. It's so fast and easy to make - play around and make it your own.
1poundtomatilloshusks removed and rinsed
1 - 2peppers of your choosingpoblano, anaheim, jalapeno - whichever you like
1medium clove garlicpeeled
1/2cupchopped sweet onionabout 1/2 small onion
Kosher salt to taste
Optional: fresh lime juicefresh chopped cilantro, chopped cucumber (I love this addition), a good pinch of cumin
Can also add fresh cilantro if desired
Place tomatillos and peppers on a baking sheet and broil on high, turning occasionally, until charred black on most sides, about 5 - 7 minutes. Remove from heat and as soon as the peppers are cool to the touch, peel the pepper and remove the stem. You may also want to remove some of the seeds depending on your pepper and the level of heat you prefer.
Scrape roasted tomatillos, peeled peppers, and any flavorful juices into a food processor. Add garlic. Whir until pureed.
Pour into a medium bowl and stir on the onion and any other optional additions. Add a pinch of salt and taste; add more salt if desired.
Keeps refrigerated in an airtight container for 3-4 days.