Salsa Verde

6 tomatillos

1 jalapeño, rough chopped (seeds removed for less spicy sauce)

1 green bell pepper, seeded, roughly chopped

1 large sweet onion, roughly chopped

1 teaspoon salt

3/4 teaspoon black pepper

3 tablespoons canola oil

1 tablespoon Cumin

1/2 bunch cilantro

Juice of 2 limes

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1. Preheat oven to 350ºF. Lined a rimmed baking sheet with foil or parchment paper. Set aside.

2. Peel and discard the husks from the tomatillos to expose the smooth green skin. Rinse to get rid of the sticky film left by the husks.

3. Rough chop the tomatillos and add to prepared pan with the jalapeño, green pepper, onion, salt, pepper, canola oil and Cumin. Toss to coat.

4. Roast for 25 minutes or until vegetables are very tender and slightly charred.

5. Add the vegetable mixture to blender or food processor with the cilantro and lime juice. Blend until smooth. Serve warm or cold.

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