Salsa Verde
 This easy salsa verde brings bold, fresh flavor—perfect for taco night or passing around with chips. Ingredients 1¼ lbs tomatillos, husked, rinsed, and quartered 2 small yellow onions, cut into 1-inch wedges 4 cloves garlic, peeled 1 jalapeño pepper, left whole (or remove the ribs and seeds for a mild salsa) 3 tablespoons extra virgin olive oil 1 teaspoon salt 1 teaspoon ground cumin ⅛ teaspoon sugar ¾ cup packed fresh cilantro leaves, plus a bit more for serving 1¼ lbs tomatillos, husked, rinsed, and quartered 2 small yellow onions, cut into 1-inch wedges 4 cloves garlic, peeled 1 jalapeño pepper, left whole (or remove the ribs and seeds for a mild salsa) 3 tablespoons extra virgin olive oil 1 teaspoon salt 1 teaspoon ground cumin ⅛ teaspoon sugar ¾ cup packed fresh cilantro leaves, plus a bit more for serving Instructions Set an oven rack about 5 inches beneath the heating element and preheat the broiler. Line a rimmed baking sheet with heavy-duty aluminum foil. Place the tomatillos, onions, garlic, jalapeño pepper and oil directly on the prepared baking sheet and toss with your hands or a rubber spatula. Broil until softened and slightly charred, 10-12 minutes. Transfer the vegetables and juices to a food processor fitted with the metal blade. Add the salt, cumin, sugar, and cilantro and pulse until chunky. Taste and adjust seasoning, if necessary. Transfer to a bowl and sprinkle with chopped cilantro if desired. Serve the salsa warm, at room temperature, or slightly chilled. Note: This recipe is not meant for canning. Make Ahead Instructions: The salsa can be made up to 3 days ahead of time and stored in a covered container in the refrigerator. Freezer-Friendly Instructions: The salsa can be frozen in an airtight for up to 3 months. Defrost in the refrigerator overnight before serving. Set an oven rack about 5 inches beneath the heating element and preheat the broiler. Line a rimmed baking sheet with heavy-duty aluminum foil. Place the tomatillos, onions, garlic, jalapeño pepper and oil directly on the prepared baking sheet and toss with your hands or a rubber spatula. Broil until softened and slightly charred, 10-12 minutes. Transfer the vegetables and juices to a food processor fitted with the metal blade. Add the salt, cumin, sugar, and cilantro and pulse until chunky. Taste and adjust seasoning, if necessary. Transfer to a bowl and sprinkle with chopped cilantro if desired. Serve the salsa warm, at room temperature, or slightly chilled. Note: This recipe is not meant for canning. Make Ahead Instructions: The salsa can be made up to 3 days ahead of time and stored in a covered container in the refrigerator. Freezer-Friendly Instructions: The salsa can be frozen in an airtight for up to 3 months. Defrost in the refrigerator overnight before serving. Nutrition Information Powered by Per serving (12 servings) Serving size: 1/4 cup Calories: 53 Fat: 4 g Saturated fat: 1 g Carbohydrates: 4 g Sugar: 2 g Fiber: 1 g Protein: 1 g Sodium: 153 mg Cholesterol: 0 mg Per serving (12 servings) Serving size: 1/4 cup Calories: 53 Fat: 4 g Saturated fat: 1 g Carbohydrates: 4 g Sugar: 2 g Fiber: 1 g Protein: 1 g Sodium: 153 mg Cholesterol: 0 mg