Gelman’s Roasted Tomatillo Salsa (or Salsa Verde)

3 pound tomatillos, husks removed, rinsed & dried
2 Large jalapeños, halved and seeded
2 Large onions, cut into 8 pieces
6 garlic cloves, peeled
1/2 cup fresh cilantro including Stems and Leaves
2- Limes Juiced
Kosher salt
Freshly Ground Black Pepper
Optional: 2-tbs Vegetable or Olive Oil

Method
● Light a grill or preheat a grill pan. (A grill basket can be used if needed here)
● In a bowl toss Jalapenos, Onions and Garlic Cloves with oil. (Here you can choose to add Tomatillos or roast them dry which is the authentic way)
● Grill the tomatillos, jalapenos, onions and garlic over high heat, turning occasionally.
● After approx 5-6 minutes pull out the garlic cloves (this helps avoid them from burning)
● Continue cooking until the rest of the vegetables are slightly softened and charred in spots: after a total of about 10 minutes.
● Let vegetables cool slightly, then transfer to a blender or food processor. Pulse until coarsely chopped. Add the cilantro, lime juice and pulse until chunky. Allow to cool to room temperature. Season with salt and pepper.
***The Salsa can be stored in an airtight container in the fridge, for up to 3 days.