SALSA VERDÉ (TOMATILLO SAUCE OR GREEN SALSA)
						1 LB TOMATILLOS, HUSK REMOVED AND WASHED 2 TO 3 JALEPEÑO, WHOLE & CUT IN HALF  3 TO 5 GARLIC CLOVES, PEELED  1 MEDIUM WHITE ONION, CUT IN HALF & QUARTERED 1 TO 2 TABLESPOONS VEGETABLE OIL, SUCH AS CANOLA OR SAFFRON CILANTRO, ABOUT ½ BUNCH LIME JUICE, TO TASTE KOSHER SALT & PEPPER TO TASTE HOT SAUCE, TO TASTE
				PRE-HEAT OVEN TO 350-375º F.
					ON A HALF SHEET PAN, PLACE THE TOMATILLOS, JALAPEÑOS GARLIC & THE ONION SPRINKLE, DRIZZEL THE MIXTURE WITH OIL & LITERALLY WITH SALT, TOSS TO COAT BAKE UNTIL THE TOMATILLOS BECOME TENDER & SLIGHTLY BROWNED, BUT NOT BURST, ABOUT 20-30 MINUTES  PLACE THE TOMATILLOS/ONION MIXTURE IN A BLENDER OR FOOD PROCSSOR, AND PURÉE UNTIL SMOOTH STIR IN THE CILANTRO, LIME JUICE & HOT SAUCE  TASTE TO AJUST SEASONING, WITH SALT & PEPPER, ADDING MORE OF THE LIMEJUICE, HOT SAUCE OR CILANTRO IF NEEDED IF THE SALSA IS BITTER, ADD A PINCH OF SUGAR OR A BIT OF HONEY IF THE SALSA IS TOO THICK, THIN WITH WATER, CHICKEN OR VEGETABLE STOCK
			SERVE WITH CHIPS  OVER FISH, CHICKEN OR MEAT STORE IN AN AIRTIGHT CONTAINER IN THE REFRIGERATOR
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