Mary's Tomatillo Salsa

 

1 pound                Tomatillos, peeled, washed and roughly chopped

1 large                  Spanish Onion, peeled and roughly chopped

4 cloves              Garlic, peeled and halved

2 med                   Jalapeno peppers, chopped into rings.  Remove seeds if you want milder salsa.

2 tsp                     Ground cumin

1 tsp                      Salt

½ cup                   Cilantro, washed and rough chopped

¼ cup                   Fresh Lime Juice – fresh squeezed. (3 to 4 limes)

Pre-heat oven to 400 degrees, on a baking sheet, sprayed with PAM roast the 1^st four ingredients, cool and transfer roasted veggies and any juices to food processor.  Add remaining ingredients and pulse mixture until well combined but still chunky. 

Note:  I roasted veggies for approximately 45 minutes, turning every 15 minutes.  You don’t want burned veggies, but you do want roasted. 

If you want more peppers, and different kinds of peppers, feel free to add them.  Some like it hot, I like it mild to medium. 

When I made this, it made 3 pints. 

Mary and Kim both said this is really good. I'm thinking anything with Tomatillo's is good. Thanks Mary for this great recipe.