Roasted Tomatillo and Green Tomato Salsa

Raw tomatillos can be chopped and added to a salad, or sprinkled on top of soup for a fresh flavor, but making them into salsas is undoubtedly their best-known use. One of our sons, always the cook who gilds the lily, came up with this version of Mexican salsa verde, and it quickly became a family favorite. The roasted vegetables take on a smoky flavor which adds a nice dimension to the spiciness. Enjoy!

Source: Paul Matthews (Entered by Janice Matthews)
Serves: 2 cups of sauce or more (depending on size of the veggies)
Vegan!

Ingredients

Step by Step Instructions

1. * Roasting peppers will reduce their heat somewhat, but remove seeds if you want to further reduce salsa's spiciness. Use more peppers or a mix of kinds for hotter salsa. Try poblanos, anchos, chipotles, jalapenos, etc. In a pinch, dried hot peppers (added to the blender in step 4) also can be used, but the smoky flavor will be reduced.
2. To keep from getting the peppery oils on yourself, invert a plastic bag around your hand for protection while cutting the peppers. Turn the plastic bag right-side out, encasing the peppers, and add the olive oil, tomatillos, onion, garlic, and green tomatoes. Close bag, and shake well until all are covered with oil.
3. Pour the veggies out onto a baking sheet, and roast in a 400 to 425 degree oven until they are "wilted" with dark brown flecks. (Alternatively, place them in a grill basket and grill them, keeping the kitchen cool!)
4. Puree the veggies in a blender or food processor with the cilantro and lime juice, vinegar or cider. Taste, and add salt as desired.
5. The salsa can be served immediately, but if you want to store it, it will have better keeping quality if simmered (in a stainless steel, not aluminum!) pan for about 20 minutes. Then it can be cooled and refrigerated.

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