Sweet Salty and Southern: Mmm Mmm Mexican

Over 700 miles with a promise of Mexican food. I'll road trip for that. It's been 10 days since I left Texas and I've eaten some form of Mexican food for 17 straight days. I believe I am a bit obsessed. I have always loved Mexican food and require it at the VERY least...once a week. But my family get-together has just sealed the deal...Mexican is my favorite type of food! It's the spice and the lime and the beans and rice...and don't dare forget the margarita!
First thing I made when got home was Salsa Verde. Very Spicy, Very Good!

Salsa Verde

Salsa Verde
8-10 tomatillos, rinsed and halved
1 medium white onion, cut into big chunks
2 jalapenos, roughly chopped, seeded and deveined based on your wanted level of spice, the more spice the more seeds and ribbing you should leave on
2 cloves garlic
1 to 1-1/4 cup chicken stock
1/2 bunch of cilantro
salt to taste

Roast first four ingredients for 3 1/2 hours in a 275º oven. Transfer to a medium sauce pan and just cover with chicken stock. Bring to a boil and simmer until reduced by half. Pour all into a blender, add cilantro and whirl until completely combined. Add more chicken stock or water for desired consistency.
This sauce pairs with more than the obvious fajita, taco and burrito. I prefer it on eggs for a spiced up breakfast and have used it on one of the southern classic go-to hors d'oeuvres: cream cheese with...enter sauce, jelly, chutney here...twist...salsa verde...OLE!

Tomatillos