1/2 lb Fresh Tomatillos- husked and rinsed
1 ea Medium size onion- peeled & quartered
3 ea Fresh Garlic cloves- unpeeled
3 ea Serrano Chilies- whole
1 Tbsp Olive oil
1/2 C Fresh Cilantro (de-stemmed)
1 C Fresh Italian Parsley (de-stemmed)
2 Tbsp Fresh Mexican Oregano (de-stemmed)
1/2 Tsp Ground Cumin
1/2 C Water
1 1/2 Tsp Kosher salt
1 Tsp Black Pepper
Preheat your oven to 375°F.
In a large bowl, combine the tomatillos, onion, garlic, chilies and olive oil.
Toss to coat all the vegetables in the olive oil.
Spread the vegetables on a cookie sheet and place them into the oven.
Roast the vegetables for about 30-40 minutes. The garlic may cook faster than the other vegetables and its fine to remove the garlic from the oven after about 20 minutes.
Remove the vegetables from the oven and allow them to cool to room temperature.
Place the vegetables into a large blender. Add the cilantro, parsley, oregano, cumin, water, salt and black pepper to the blender.
Puree the mixture until smooth.
Serve over meats, fish, chicken, vegetables or as a dip for chips. Salsa verde can also be used as a marinade.