Roasted Tomatillo Salsa

You might have a lot of tomatillos, whether you wanted them or not. ;) I have a couple of recipes I've used and enjoyed that I will share here on the blog over the next few days. I am also looking for some new ideas, so if you have any, feel free to share!

1 large Poblano pepper, halved and seeded
1/2 large white onion, cut into 4 wedges
4 cloves garlic
2 1/4 pounds tomatillos, husked and rinsed
1/2 teaspoon ground cumin
1/4 cup lime juice
1 Tablespoon distilled white vinegar
1 1/2 teaspoons sugar
kosher salt
3 red jalapeno peppers, thinly sliced crosswise (with seeds)

Preheat broiler.
Line a baking sheet with foil.
Place the poblano halves (skin side up!), tomatillos, onion wedges and garlic on the baking sheet.
Broil for 8-10 minutes until the poblano skin is charred and the other vegetables are browned.
Peel the poblano.
Put all ingredients in food processor and pulse to desired consistency. Taste.
Adjust seasoning. If it seems too tart, add a bit of sugar to balance it.

Makes just a bit more than a quart, just as you see in the picture.
This will be eaten within a couple of weeks at our house, so we just keep it in the fridge.
But you can bottle it if you wish.

To can:
Bring salsa to a boil and simmer 3-4 minutes.
Fill prepared jars with salsa, leaving 3/4 inch headspace, then seal and process 25 minutes (in Utah) in a water bath canner.

When serving:
Add some fresh chopped cilantro to brighten the flavor a bit.

Enjoy!
Trish