1 lbs.tomatillos, husks & stems removed (approx 10-12)
2 garlic cloves
1/2 medium onion
1 medium jalapeno pepper
1/4 cup cilantro, loosely packed
1/2 teaspoon cumin
1/2 teaspoon each kosher salt and black pepper
2 tablespoons lemon juice
2 teaspoons lemon herbs (e.g. – lemongrass, lemon verbena, lemon savory, lemon thyme or lemon balm)

Roast tomatillos, jalapeno, onion and garlic in a preheated oven to 500 degrees. Place the vegetables in a single layer on foil-lined baking sheet Bake 15-20 minutes until tomatillos and pepper are charred, softened and oozing juices. Stem and seed the jalapeno (skin can be left on) or leave the seeds if hotter salsa is desired. Leave the skin on tomatillos.

Put roasted vegetables, including juices that collected after roasting, and all remaining ingredients into a blender or food processor and blend until you have your desired consistency – anywhere from slightly chunky to pureed.

Wait at least 4 hours to allow the flavors to blend. Store in the refrigerator for up to 2 weeks.