Simple Roasted Salsa Verde

I could not resist these tomatillos at the farmer's market last Saturday. They piqued my interest because of their color and texture and the fact that I rarely buy them. I like to rotate the produce I prepare in order to both try new recipes and get a variety of nutrients and vitamins. This salsa verde has a smoky/earthy/tangy flavor. It is a nice alternative to red tomato-based salsas.

A few tips:
1. Remember to remove all of the seeds from the jalapenos if you want the salsa less spicy. Leave all, or some, of them in for a more spicy salsa.

2. This salsa freezes very well. Save time and money by freezing half if you are cooking for one or double the recipe and then freeze half if cooking for a family.

Simple Roasted Salsa Verde - Makes about 3 cups

1 1/2 - 2 lbs fresh tomatillos, husks removed
2-3 jalapeno peppers, halved (seeded for a less spicy salsa)
3 whole garlic cloves, peeled
2 T olive oil
1/2 cup chopped onion
1 T fresh lime juice
1 cup chopped fresh cilantro
1 tsp black pepper to taste
salt to taste (optional)

Directions:
Preheat oven to 425 degrees F.
Rinse tomatillos to remove the stickiness you'll find under the husks.
Place tomatillos on a rimmed sheet pan with the pepper halves and garlic cloves.
Roast for about 30 minutes until the tomatillos and pepper skins start to have black spots.
Remove the blackened skin from the peppers and transfer with tomatillos and any juices from the pan to a blender of food processor.
Pulse until chunky.
Add onion, lime juice, cilantro and puree until smooth. 
Add pepper and salt to taste.

This simple salsa verde is delicious on chicken or shrimp tacos and quesadillas. Enjoy!