Tomatillo Basil Salsa Verde

Ingredients

Turn your broiler on and let the oven get very hot
Peel your garlic cloves and put them on a piece of tinfoil with some olive oil. Then wrap the tinfoil up into a little pouch so all of the cloves are covered
Take the husks off your tomatillos, wash them, and then pat dry
Halve or quarter your onion and place them on a baking sheet with your whole tomatillos and garlic pouch
- Note: do not put oil on your onion or tomatillos because want them to slightly char
Place under hot broiler for ~15 or so minutes. You want the tomatillos to look blistered, the onion to be charred, and the garlic to have softened

Transfer your tomatillos, onion, and garlic to a blender and blend until everything is mixed
- Note: I personally like my salsa on the chunky side, so I don’t like to over-blend. This is a personal preference, so you can blend to your liking
Add your cilantro and basil (or any other herbs you like). It might be helpful to add them in waves so everything can blend easily
At this point, taste your salsa. It is very important to taste as you go, because tomatillos are acidic themselves, so before you add lime juice and apple cider vinegar (both forms of acid), you should check to see how everything is tasting
Add lime juice and a pinch of salt then blend. Taste again to determine whether you would like to include the vinegar or not and whether you think it needs more lime juice or salt. Adjust until flavor is right for you!