Salsa Verde

Preheat oven to 425

Husk, wash and dry tomatillos. Wash and dry jalapenos and poblano. Place tomatillos, jalapenos and poblano on a baking sheet and put into the oven. About 15 minutes. Allow them to char or blacken, this gives the salsa a smoky flavor and flecks of color.

Once charred allow to cool enough to handle.

Trim the stem end off of charred jalapeños and place them in blender. You can leave the seeds in the jalapenos or take them out, I like heat so I leave them. Trim the stem end of the poblano as well and clean out membranes and seeds, chop poblano into small pieces and add to blender. Also add onion, salt and lime juice. Give the blender a few pulses until desired consistency is reached.

Pour salsa into enameled or stainless steel pot. Heat to just a boil then reduce heat to a simmer. Simmer for about 15 minutes.

If canning

Ladle hot salsa into hot jars, leaving 1/2 inch head space. Remove air bubbles, wipe jar rim and place lid and ring on jar. Finger tighten and place in boiling water bath canner. Water should be 1 inch above your jars. Repeat process until all jars are filled. Process jars for 20 minutes then turn off heat and remove lid of canner. Let jars stand for 5 minutes in canner then remove and allow to cool.