1/2 lb tomatillos
1/4 large red onion quartered
1/2 poblano pepper or jalapeno, halved and seeds removed*
3 garlic cloves **
1/2 TB oil extra virgin olive oil or avocado oil
1/4 cup fresh cilantro or parsley
1/2 lime juiced***
1/4 tsp CWG Pink Himalayan Sea salt to taste
Preheat broiler to high. Remove the papery skin from the tomatillos, and wash. Place the tomatillos, quartered red onion, poblano halves, and garlic cloves on a rimmed baking sheet. Drizzle the ingredients with the oil. Place the sheet pan in the oven, and broil. Check on the ingredients after about 4 minutes. Flip vegetables over and return the pan to the oven for another 4 minutes. After about 8 minutes, the ingredients should be soft and blistered (slightly charred in spots, but not completely burnt).
Place the ingredients in a blender (or food processor), along with the cilantro/parsley and lime juice. Pulse for just a few seconds, until the salsa is smooth. Stir in the salt to taste. If you'd like a thinner salsa, add more lime juice, to taste and consistency.
The salsa will keep in the fridge for about a week. The salsa may also be stored in the freezer for a few months.