1 pint tomatillos (~12 to 15)
2 TBSP oil (olive or vegetable)
1/2 of a small onion
1 bunch cilantro
1 TBSP Spice by Rachel Sweet WARM CHILI MIX
Remove the papery skin from the tomatillos and wash. Add the oil to a frying pan and heat to medium. Place the tomatillos in and cook for 3 minutes. Use tongs to flip them over and cook 3 minutes on the other side. Shut off heat and add the seared tomatillos to a blender.
Cut the small onion in half and save the other half for another meal. Remove the skin and wash. Add the 1/2 onion to the blender with the tomatillos. Add the tablespoon of WARM CHILI MIX to the blender. Rinse the cilantro in a colander and then slice off the bottom stems. Add the leaves to the blender. Lastly, cut the lime in half and squeeze it over the ingredients in the blender. Blend until you have a chunky, salsa consistency.
Pour the salsa into a separate bowl and refrigerate 1 hour until cool. Serve with tortilla chips or use to top tacos with.