Salsa Verde

Roast:
1 ½lb tomatillos (remove outer wrapping)
1 Spanish Onion (peel)
3 Jalapeños (cut lengthwise remove seeds)
4 Garlic Cloves (peel)

Blend with the above
1/3 c. Fresh Epazote leaves chopped
½c.  Fresh Coriander leaves chopped
2 Limes juice from
½ tsp Nutmeg
1 tsp Cumin
1 tsp Sugar
¼ tsp Chipotle powder 
Salt and Pepper (Krazy Mixed Up Salt is my favorite)

Makes about a quart. 

Place in a roasting pan, the tomatillos, onion chopped in half, jalapeños, 
garlic and roast at 400 degrees for ten minutes, rotate tomatillos half way through to cook evenly. I coat with a little olive oil to enhance the roasting.

Blend together in a food processor, all the above. I added one clove of raw garlic to get more bite. Then added a little bit of sugar to reduce acidity. Epazote is like a mix of Oregano and a petrochemical product, it's not for everyone but it does give that authentic Mexican flavor I grew up on. If your limes have been in the fridge pop into a microwave for 12 secs to get them softer to juice. Place in quart Mason jar.

Serve with chips or use for Enchiladas Suizas. To make chips; cut tortillas into quarters, brush with oil, bake in oven, 375 for around 8 minutes