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Wednesday, August 14, 2013

Roasted Tomatillo Salsa Verde

Salsa makes everything taste bettter. Seriously, I mean salsa on chips, on meat, on eggs, the list keeps going and going. I would like to personally thank the first person who decided to invent this amazing food. Since I am growing tomatillos in my little backyard garden, I figured this would be a good way to use some of them up. I have always loved salsa, but I also truly enjoy salsa verde. If you have never tried growing tomatillos, they are super easy to grow and there is nothing better than going outside to your backyard and picking a few to make this wonderful salsa.
1 1/2 lbs tomatillos
1 med onion, quartered
1 pasilla pepper, halved lengthwise and stem removed
2 jalapeno peppers, halved
 1 cup cilantro
juice of 1 1/2 limes
pinch of sugar
salt to taste

Heat oven to 400°
Peel and wash your tomatillos. Cut them in half and place them cut side down on a Pam sprayed broiler pan. On the same broiler pan, place your onion quarters, pasilla pepper halves and your two jalapenos that have been halved. Place the broiler pan in the oven and roast the vegetables until the tomatillos are soft. This might take anywhere from 10-20 minutes depending on your oven. Just keep checking to see if they are soft. They don't need to be mushy, just soft enough to blend up. Remove from the oven and place the roasted vegetables into a food processor along with the cilantro, lime juice sugar and salt. Process until it is the consistency of a salsa. Place in refrigerator to cool.

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