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Garden Fresh Tomatillo Salsa (aka Salsa Verde)

Ingredients:

Bunch of tomatillos (if out of season, you can use 28 oz can of tomatillos)

1/2 white onion

1 serrano pepper

1 jalapeno pepper

Bunch of cilantro

1 tbsp of lemon juice

1 tbsp of lime juice

1 clove of garlic (or 1/8 tsp of garlic powder)

1/8 tsp of black pepper

1/8 tsp of salt

Anaheim or poblano pepper (can save time and substitute one 4 oz. can of mild green chilies)

Recipe:

Preheat oven to 375

Husk each tomatillo and rinse off goo

Slice each tomatillo in half and place skin side up on foiled cookie sheet

Slice onion into chunks and place on foiled cookie sheet

Cut off top (stem end) of jalapenos, slice in half, remove seeds, and place of foiled cookie sheet

Cut off top (stem end) of serranos, slice in half, remove seeds, and place of foiled cookie sheet

If using fresh Anaheim or poblano pepper then cut off top (stem end) of pepper, slice in half, remove seeds, and place of foiled cookie sheet

Place cookie sheet in preheated oven for 20 minutes

Remove tomatillo skins (should be easy as most shrank and separated from meat)

Place skinless tomatillos, peppers, and onions in food processor

Add lemon juice, lime juice, garlic, black pepper, salt, cilantro, and (if using canned green chilis) green chilis to food processor

Pulse the food processor

Put in a covered container and refrigerate ~8 hours before serving or adjusting salt

Stir, sample, and season with salt to taste.

Protect and Serve