Tomatillo Salsa with Roasted Green Chiles, Cilantro, and Lime

Ingredients

• 3 cups finely diced tomatillos
• 6-8 roasted green chiles, diced
• 1 T minced garlic
• 2/3 cup finely diced red onion
• Salt and fresh ground black pepper to taste
• Green Tabasco to taste, or other hot sauce
• 1/3 – 1/2 cup fresh lime juice
• 1 cup finely chopped fresh cilantro, or less

Directions

1. Cut the tomatillos, roasted Anaheim chiles, and red onion so the pieces are fairly even, about 1/4 – 1/2 inch thick, depending on whether you want a finer or chunkier salsa.
2. Transfer those chopped vegetables to a bowl, add the minced garlic, and season with salt and pepper. Leave the mixture at room temperature for an hour or more so the flavors can settle in together.
3. Once the salsa has had time to mingle, stir in hot sauce and lime juice, tasting as you go.
4. Rinse the cilantro, then dry it in a salad spinner or with paper towels. Finely chop 1 cup cilantro and fold it into the salsa.
5. Before eating, leave the salsa to stand for about 20 minutes more.