Salsa Verde

• 1 lb tomatillos
• 2-3 jalapeño peppers
• 1/2 cup chopper onion
• a few cloves of garlic
• cilantro
• chicken stock
• lime juice

Turn on your oven to broil. Clean the tomatillos and place them on a cookie sheet that has some edges (so the juices don't run off into your oven) and place it under the broiler. While the tomatillos cook (~5 minutes), cut and seed the jalapeños, chop the onion, and take the papery stuff off the garlic. After 5 minutes or so, take the cookie sheet out and flip the tomatillos over and also add the jalapeños and garlic to it, then place the sheet back in the oven for another ~5 minutes. When this is done, place everything from the sheet along with the chopped onion into a blender/food processor/etc along with a bit (maybe half a cup? I didn't really measure) of chicken stock, some lime juice, and cilantro and salt to taste. Blend until smooth (it's a fairly liquid salsa) and eat!

This is more of a salsa for cooking with, if you're planning to serve it with chips I'd recommend adding avocado to the final mixture.