Green Salsa

6 tomatillos
1 green pepper
1 jalapeño pepper
1/4 medium onion
3 cloves garlic, minced
1/2 t kosher salt, or to taste

Turn on your oven broiler. Line the broiler pan with aluminium foil. Place a rack in the bottom of the broiler pan.

Remove the husks from the tomatillos, and rinse. Cut the green pepper in half, and remove the seeds and white membrane. Place the pepper halves skin side up on the rack in the broiler pan. Arrange the tomatillos and the jalapeño pepper on the rack, too, and place under the broiler element.

Let the vegetables brown and char a little under the element, turning them as necessary. You may need to rearrange items while they are broiling. The pepper skins will blister and char. The tomatillos may split and sizzle, and they will also brown.

Remove the vegetables from the oven. Place the green pepper halves and the jalapeño pepper in a covered dish or a paper bag, and cover, or tightly close the bag.

Chop the onion in a food processor until finely chopped. Put the chopped onion in a mixing bowl. With a paring knife, remove the stem from each tomatillo. Chop the tomatillos in two batches in the food processor. Add them to the chopped onion.

Peel the blistered skin from the green pepper halves. Peel the jalapeño pepper. Slice it lengthwise and remove the seeds. Finely chop the jalapeño with a knife. Add the pepper halves and the chopped jalapeño to the food processor, and chop finely. Add the chopped pepper to the bowl with the onion and tomatillo mixture.

Stir in the minced garlic and taste the salsa. Add up to 1/2 t kosher salt.

Serve with chicken or pork. Use as a dip for corn chips. Tastes great with scrambled eggs.