Salsa Verde... easy, fresh & super yummy

While visiting in Seattle, I decided to added a little kick to tonights meal. Topping the fresh Salmon from Pike's Market (which we taste tested while fish were being thrown over our heads- LITERALLY) with nothing greener than homemade salsa verde. Our ingredients came from the local harvest from farmers which have stands their daily as well. So not to blab on... here goes, and let me tell you for a first try stab at it- you don't need to change anything! Can't wait to make this back home!

8 tomatillos- husked and cleaned. While looking at these at the market, you want ones where the husks are tightly wrapped- although they may be sticky after husking, they are the best ones to use for this!
1 large sweet onion
1 jalapeño
3 cloves garlic

Quarter the tomatillos and the onions, half the jalapeño (keeping the seeds, please trust me on this), and add the three cloves of garlic into a baking dish. Cook at 425* for 45 minutes. After baking take out of oven and add all ingredients into the food processor. Pulse until you get the coarseness you desire- and... could anything be easier (or yummier???)