Ingredients

• 8-10 tomatillos, husks removed and rinsed

• 2 jalapeños (adjust according to desired spiciness)

• 2 serrano peppers (adjust according to desired spiciness)

• 1 small onion, roughly chopped

• 2 cloves garlic

• 1 cup packed fresh cilantro leaves

• 1 tablespoon olive oil

• Salt to taste

Directions

1. Heat a griddle or grill pan over medium-high heat.

2. Place the tomatillos, jalapeños, serrano peppers, onion, and garlic cloves directly on the griddle.

   Cook the vegetables, turning occasionally, until they are charred and softened. This will take about 5-10 minutes depending on the size and thickness of the vegetables.

   Once charred, remove the vegetables from the griddle and let them cool slightly.

3. In a blender or food processor, combine the roasted vegetables, cilantro, and olive oil. Blend until smooth. Season with salt to taste and blend again to combine.

4. Transfer the salsa to a serving bowl and add chopped onions & cilantro and mix.

   Serve with tortilla chips or as a topping for tacos, enchiladas, or grilled meats.