Roasted Tomatillo Salsa

Chicken Taco Friday in the Red Kitchen tonight! The fresh smoky taste of Roasted Tomatillo Salsa is the perfect companion.

2 lbs Tomatillos
1 Green Pepper
2 Medium Onions (red, white or yellow)
8 Cloves Garlic
1 Tbsp. Lime Juice
1 Tbsp Vinegar (apple cider or white)
1 Tsp. Kosher Salt

Grill all veggies over medium-high direct heat until slightly charred. The tomatillos will become soft and start dripping. This is when you want to take them off the grill so you don’t lose too much of the liquid.

Transfer the tomatillos and onions to a bowl to cool. Set the garlic cloves aside until cool enough to peel the papery skin off. Allow this to sit for 20 minutes.

Once cool enough to handle, place the onions, pepper and garlic in a food processor. Pulse until the onions and pepper are fairly well chopped but not pureed. Transfer the garlic/pepper/onion mixture to a bowl. Add tomatillos and pulse until slightly chunky. Add to bowl. Stir in the lime juice, vinegar and salt.

Refrigerate for ~1 hour to allow flavors to blend. Typically we would add 1-2 jalapeno peppers (roasting them along with everything else), but the munchkin will be eating this too. This makes ~2 quarts which seems like alot, but it freezes very well in tupperware or freezer bags.



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