Super Easy Salsa Verde

I am excited to have inherited a vegetable garden with our new house. I'm hopeful that I will be able to continue it, but in the meantime, I'm enjoying the harvest planted by the previous owner. The jalapeno plant is doing really well, so I decided to make some homemade salsa. I found this recipe from Tyler Florence on the Food Network and really like it (especially how easy it is):

Roasted Tomatillo Chile Salsa
1 pound tomatillos
1 large white onion, peeled and quartered
4 garlic cloves
2 jalapenos
2 tsp. ground cumin
1 tsp. salt
1/2 cup cilantro
1/2 lime

Preheat oven to 400. On a baking tray, roast tomatillos, onion, garlic and jalapenos for 12 to 15 minutes. Transfer the roasted vegetables and any juices from the tray to a food processor. Add the cumin, salt, cilantro and lime juice and pulse mixture until well combined but still chunky.

Remember, the heat is controlled by the seeds and the ribs from the jalapenos, so you can control the heat by removing some of them.

My next attempt will be making pesto from all the basil that's growing.