Tomatillo-Salsa Verde

• It's Mexican night in our house. I'm prepping the works for beef and bean tacos with all our favorite toppings. Mitch LOVES salsa verde so I thought, that doesn't seem too difficult. This is the recipe I came up with:
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• Ingredients:
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• 1 pound tomatillos, husked
• 1/2 cup finely chopped onion
• 1 teaspoon minced garlic
• 1 pablano chili peppers, minced
• 2 tablespoons chopped cilantro
• 1 tablespoon chopped fresh oregano (I used dry oregano seasoning)
• 1/2 teaspoon ground cumin
• 1 1/2 teaspoons salt, or to taste
• 2 cups water

Directions:

1. Take the whole pablano pepper and put it on your stove top grills, directly on the flame. Blacken the pepper on all sides.
2. Once blackened place in a bowl and cover with plastic wrap. Set on counter until it's cool enough to handle.
3. Put two cups of water into pan and set on medium heat on the stove top.
4. Meanwhile, husk the tomatillos, followed by rinsing them in the sink.
5. Cut the tomatillos into quarters and add to the pot of water on the stove.
6. Chop onion and garlic and add to the pot as well.
7. Retrieve the pablano pepper and peel its skin away from the pepper. Discard the skin. Remove top of pepper and seeds inside. Then dice the pepper coarsely and add pepper to pot of water.
8. Add remaining ingredients to the pot of water and let simmer on a low flame for 10-12 minutes.
9. Then place the salsa into a food processor/blender and mix until well blended.
10. Serve hot over chicken, as a topping to enchiladas, or cool as a dip for chips.
11. ENJOY!