Salsa Verde

Here is a recipe for salsa verde (makes approximately 12 ounces):

-  3 jalapeño chile peppers

-  4 tamatillos

-  1/4 cup diced onion

-  2 cloves of garlic (minced)

-  1 to 2 tablespoons olive oil (to coat pan)

-  salt to taste

Remove peels (off of tamatillos) and stems off of both types of peppers.  Place jalapeño peppers into a small saucepan with water and bring to a boil.  Let the peppers simmer, on a light boil, for approximately 15 to 20 minutes.  

Meanwhile, coat a small frying pan with olive oil and bring to medium to low heat.  Cook onions, garlic, and tamatillos until the tamatillos are roasted.  Make sure not to cook onto too hot of heat because you don't want to burn the onions and garlic.  Place mixture along with the jalapeño peppers into a blender or use a stick blender to purée.  You might need to add just a tad (maybe 1 to 2 tablespoons) of the water that the jalapeños cooked in to slightly thin up the salsa when you purée it.  After the salsa is puréed, mix in salt to taste.  

Serve with any Mexican/Spanish dip, or to eat as a snack with some tortilla chips.  Any remaining salsa can be stored in the refrigerator.  Enjoy!