This fire roasted salsa verde is great on everything from the classic Mexican fare of taco, enchiladas, and fajitas to your morning eggs and quick weeknight chicken dinners. It's so flavorful you'll never go back to the bottled stuff again!
Adjust oven rack about 6 inches below the broiler and set broiler to HIGH.
Place the tomatillos and peppers on a rimmed baking sheet and broil for about 15 minutes, rotating every 5 minutes. The peppers and tomatillos should bubble and have blackened blisters. Remove from the oven and cool to room temperature.
Once cool, remove the tomatillo husks along with the stems and seeds from the peppers and transfer to a food processor fitted with a chopping blade. Add the onions, garlic, cilantro, lime and salt and pulse until slightly chunky. Store in an airtight container for up to 1 week.
Enjoy!!
Recipe by The Eclectic Kitchen - Crystal Cartier at https://theeclectickitchen.com/2019/09/17/fire-roasted-salsa-verde/