Roasted Tomatillo Salsa Verde

• Vegan
• Gluten free
• Paleo

• Produce

  • 1/2 lb Anaheim green chile peppers
  • 1/2 cup Cilantro, loosely packed
  • 4 Garlic cloves
  • 1 Onion, medium
  • 1 tsp Oregano, dried
  • 2 Small or 1 large jalapeno
  • 2 lb Tomatillos

• Condiments

  • 1/4 cup Lime juice, bottled

• Baking & Spices

  • 2 tsp Black pepper
  • 1 tsp Kosher salt

• Oils & Vinegars

  • 2 tbsp Cider vinegar

• Nuts & Seeds

  • 1 tsp Cumin

Found on theyummylife.com

Description

Ingredients

• 2 lbs. tomatillos, husks & stems removed (approx. 25-30 medium size)
• 4 garlic cloves
• 1 medium onion
• 1/2 lb. Anaheim green chile peppers; may substitute other large green chiles such as New Mexico or poblano; or, use 2 (4-oz) cans chopped green chiles from the Mexican aisle of the grocery store
• 2 small or 1 large jalapeno
• 1/2 cup cilantro, loosely packed
• 1 teaspoon cumin
• 2 teaspoons black pepper (optional: use half black pepper & half white pepper)
• 1 teaspoon dried oregano (preferably Mexican)
• 1 teaspoon kosher salt
• 2 tablespoons cider vinegar (may omit if not canning salsa)*
• 1/4 cup bottled lime juice (okay to use fresh if not canning salsa)

Directions

• ROAST THE VEGGIES: Roast tomatillos, chile peppers, onions & garlic using 1of 2 methods:--OVEN ROASTING: Preheat oven to 500 degrees. Place veggies in single layer on foil-lined baking sheet. Bake 15-20 minutes until tomatillos & peppers are charred, softened, and oozing juices. --STOVE-TOP GRILLNG. Heat stove-top grill/griddle on medium high heat. Arrange veggies in single layer, rotating with tongs until charred bits are present on all sides, and tomatillos are soft and oozing juices; move to bowl to collect juices.PEEL, STEM & SEED the green chiles. Stem & seed the jalepenos (skin can be left on); or leave seeds if hotter salsa is desired. Leave skin on tomatillos.BLEND INGREDIENTS: Add roasted veggies (including juices that collected after roasting) and remaining ingredients to a blender or food processor; blend until desired consistency--anywhere from slightly chunky to pureed.To eat salsa without canning, wait at least 4 hours to eat to allow the flavors to blend and vinegar to mellow. Best if eaten the next day. Store in refrigerator for up to 2 weeks.TO FREEZE, transfer salsa to freezer-safe containers and freeze for up to 6 months. Allow at least 1/2 headspace for expansion when frozen.TO CAN: add blended salsa mixture to pot on stove top, bring to a boil, reduce heat, cover  and simmer 15 minutes. Pour salsa into hot, sterilized pint or half pint jars, leaving 1/4 inch headspace. Process for 15 minutes in boiling water canner. Turn off heat and remove cover; leaving jars in hot water for 5 minutes. Remove jars carefully and rest on towel undisturbed for 12-24 hours. If any jars dont seal, store in fridge to use within 2 weeks; or freeze. Canned salsa tastes better if its stored unopened for at least 1 month to allow flavors to blend and vinegar to mellow. Recipe may be doubled or tripled.Nutritional Info. for 1/4 cup portion of salsa verde: 23 calories, .5 g fat, 4.4g carbs, 1.3g fiber, 6g protein; Weight Watchers PointPlus: 0*Based on reader feedback, this recipe was revised in August 2014. The current ingredient list includes a reduced amount of vinegar from the original recipe. It remains safe for water process canning.