Salsa VerdeRecipe by Chef Heidi Fink

Directions

1. Remove husks from tomatillos and rise off any sticky residue.
2. Heat a cast iron pan (or similarly heavy pan) over medium-high heat.
3. Add the tomatillos, chilis, and garlic to the pan and dry-roast them, turing occasionally, until browned in spots and cooked through (cooked tomatillo with lose its bright green colour and soften up; make sure not to burn the garlic!). Adjust the heat if it seems too hot or if the vegetabales are burning.
4. Use tongs to remove the vegetables to a bowl and let cool. Remove the veggies as they are cooked (e.g. the garlic will likley get removed first)
5. Place the roasted tomatillos, chilis, and garlic in a blender with the avocado, salt and cilantro. Blend to puree.
6. Taste to adjust seasonings and serve!
7. This salsa will last up to 5 days in the fridge.