Salsa Verde (Roasted Tomatillo Salsa)

Hi everyone! Long time no blog, I'm sorry but will blame it on the beginning of intern year.... and also laziness.  I made it to the Farmer's Market on Saturday morning and found a vendor selling some beautiful looking tomatillos.  Here's a super simple and fresh salsa recipe that you can use on anything from enchiladas, to chips and dip or dumping on top of tacos.

Roasted Tomatillo Chile Salsa

(adapted from Tyler Florence)
:: 1 pound tomatillos, husks removed and halved
:: 1 onion, peeled and quartered
:: 1-2 jalapenos
:: 8 cloves garlic
:: 2 tsp cumin
:: 1 tsp salt
:: 1/2 tsp pepper
:: juice of 1/2 lime
:: 1/2 cup cilantro

Pre-heat oven to 450 degrees.  Put first 4 ingredients on a large sheet tray or cookie sheet and roast for about 15 minutes.

Using a food processor, combine the roasted ingredients with the remaining ones.  Blend until combined but still chunky.

That's it!

And on a completely unrelated note, here are some accidentally overexposed photos from Veritas Winery from the weekend that I nevertheless still enjoy looking at.  Virginia, you're doin' it rite.