Salsa Verde from Elisha Joyce
2 pounds fresh tomatillos
2 whole Serrano peppers
1 stalk of corn on the cob
1 medium onion
4 large garlic cloves
1 handfull fresh cilantro
juice of 1 lime
1 tsp cumin
1/2 tsp ground coriander
Preheat oven to 425 degrees (ROAST setting)
Prep ingredients for roasting:
Peel and wash tomatillos, slice in half
Wash serrano peppers, slice off top
Peel onion, cut into quarters
Shave corn off husk
Peel and smash garlic cloves
Place all above ingredients into roasting pan, coat with a drizzle of olive oil and some salt and pepper, and then roast (with rack in middle of oven) at 425 for 15 minutes.
After 15 minutes, switch oven to broil and broil for 5 minutes on low. Stir, and then broil another 5 minutes until you see char.
Remove from oven and allow to cool.
Add cooled ingredients into a food processor. Add fresh lime juice, cilantro, cumin, and coriander, and pulse until smooth.