Roasted Tomatillo Salsa Verde

This is another quick post of an easy summer recipe that utilizes items fresh from the garden.  The jalapenos and cilantro were from our garden and this is simply a combination of fresh ingredients.

Start with the roasting!  Remove the outer leaves and wash the tomatillos well because they are very sticky.  Slice them in half and start with the tomatillos face down on a foil lined pan.  You will also see whole garlic cloves and jalapenos with the stems removed.  Bake at 450 for about 15 minutes.  This is obviously after the first roasting, then flip and repeat.

Then throw everything in the blender or food processor.  Here is the garden fresh cilantro, a taste and smell that I love.

Pulse or blend depending on how chunky or thin you want the salsa to be.

Use as a dip with chips or as a dish topping.  I put some of the salsa on top of grilled sausage with peppers and onions and cheese.



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