Roasted Salsa Verde

Oh I can't wait until I can get most of these ingredient from my garden. But until then, I just buy them when they are on sale and make large batches. I love the flavors in this salsa, fresh, tangy, and a little spicy (depending on how many seeds you leave in). It goes great with tacos, as a dip with chips, burritos - ok, pretty much anything that you would add the red salsa to.

INGREDIENTS
1 pound tomatillos
3 jalapeños
1 large onion, quartered
3 tablespoons olive oil
3 cloves garlic, unpeeled
1/2 cup fresh cilantro leaves
1 tablespoon kosher salt
1 teaspoon Aleppo Chile Flakes
1/4 teaspoon Cayenne Ground Pepper

DIRECTIONS
Preheat the broiler oven to 500 degrees F. Remove husks from the tomatillos and rinse under warm water to remove the stickiness. Put the jalapeños, garlic, onion and tomatillos on a baking sheet. Coat with the olive oil and salt. Put on a rack about 1 or 2 inches from the heat, and cook, turning vegetables once, until softened and slightly charred, about 5 to 10 minutes. When cool enough to handle peel the garlic and cut off the tops of the jalapeños (this is also the time to take out the seeds if you want less heat from your jalapeños). Add all the broiled ingredients to a blender (be careful when adding hot items and liquid to the blender. If the glass on the blender is cold, it might break). Puree the broiled ingredients along with the fresh cilantro, Aleppo Chile Flakes, and the Cayenne Pepper (and any juice that oozed out of the tomatillos while broiling). Puree until smooth or your desired consistency.

For me this made 2 pint jars of Salsa. But because I couldn't wait til it cooled to test, there are only 1 3/4 jars left :).

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