Roasted Salsa Verde

 I have learned that I love salsas that are roasted.  It brings out such a rich flavor.  You can make this as mild or as hot as you want.  I prefer a little kick, but not really hot.  I will be canning this, so I have some on hand when I make street tacos.  Very easy recipe to double, triple or quadruple.  

ROASTED SALSA VERDE

(makes 1 pint)

Ingredients:

*1 tablespoons olive oil

*5-6 medium-sized tomatillos

*1-3 jalapeño peppers

*1 mild Palumbo pepper

*1/2 white onion, skin removed

*3 -4 garlic cloves

*12-15 sprigs cilantro (cut off bottom stems)

*1/4 teaspoon salt

*1/2 teaspoon ground black pepper 

*1 lime, juiced (optional)

Directions:

~Preheat oven to 400 degrees.

~Pull husks off of the tomatillos, and rinse them off.

~Cut stems out of tomatillos.

~Place tomatillos,  jalapeño peppers, Palumbo pepper, onion, and garlic on a cookie sheet.

~Drizzle 1 tablespoon olive oil over them.

~Mix until well coated.

~Bake for 10 minutes, remove tomatillos if they are soft.

~Place in a bowl and cover.

~Cook remaining veggies for another 10-20 minutes, or until veggies are soft.

~Remove and place in bowl with tomatillos.

~Cover and leave for 10-15 minutes.

~Remove skin from jalapeño and Palumbo peppers (I remove the seeds too, so it's not to spicy).  

~Remove skin from the garlic.

~Add half jalapeño peppers and the rest of the ingredients into a blender and blend until smooth.

~Taste if it's hot enough, leave out the rest of the peppers.  If you want more heat, blend in remaining jalapeño pepper and blend.

~Store in an airtight container.  

To can:

~I quadruple the recipe.

~Once is is blended,  place the salsa in sterile pint jars leaving a 1/2 inch space on top.

~Clean off tops of jars and place on lids.

~Place in a hot water bath for 15 minutes.

~Remove from bath and allow to cool for 24 hours (you should hear a ping once they are sealed.  No bubble in lid).

~Store in fruit cellar or cool dry place.