Cooking Class: How To Make Salsa Verde

Ingredients

• 1½ pounds tomatillos
• 1 jalapeno pepper, more or less, optional (remove seeds if you like less heat)
• 1/2 sweet onion (I use Vidalia onion when available), cut in half
• 2 garlic cloves
• Juice from 4 limes
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• ½ cup cilantro leaves, freshly chopped