• 1 1/2 lbs. Tomatillos (unhusk)
• 1/2 c. Red Onion (rough chop)
• 4 Garlic Cloves (minced)
• 1/2 c. Cilantro (leaves and stems, rough chop)
• 1 tbsp. Lime Juice
• 2 Jalapenos (rough chop)
• 2 Poblanos (rough chop)
• 2 tbsp. High Desert

With Grill

1. Place unhusked Tomatillos, Red Onion, and Jalapenos over open flame. Roast the open flame. Pull when ingredients are beginning to char.
2. Add all ingredients to food processor or blender. Blend until evenly incorporated.
3. Place in fridge for 1 hour and serve.

With Oven/Broiler

1. Place unhusked Tomatillos, Red Onion, and Jalapenos on baking sheet.
   Set oven to broil. Place rack in oven about 6 inches from top.
2. Broil until charring of ingredients starts.
3. Pull and add all ingredients to food processor or blender. Blend until evenly incorporated.
4. Place in fridge for 1 hour.
5. MUNCH!

• If you're running short on time, but still want to make this, it still tastes good without the charring. Just not quite as good.
• Utilize this salsa for a dip or a topper for burgers, hot dogs, etc.