Roasted Salsa Verde for Canning
The fact that October is the busiest time of year for me in no way prevents me from taking on last minute, totally unnecessary personal projects... because sometimes I'm just dumb like that.
Recently - in the middle of stressing out about our to-do list - a neighbour was selling fresh tomatillos, straight from his garden. As is usually the case, we ended up "If-you-give-a-mouse-a-cookie"-ing all the way from "well, we could buy a lb or so and put on a small batch of salsa" to "let's buy 10 lbs and just make a batch for canning", adding a trip to the farmer's market, etc.
We had missed peak corn season, so my roasted corn and tomatillo salsa wasn't looking like the best option.. so I developed a whole new recipe for it. This recipe was especially for my husband, who loves deep, dark, roasted / charred flavours. This is far more smokey than your average salsa verde, and it was perfect for him. Says he:
"I love the smokey pepper taste, the flavor is incredible. If I'm not careful I could end up having this as a meal. The thick, chunky texture helps it stay on a chip, and makes it easier to mix in with something like sour cream."
So, if smokiness is your thing.. you should absolutely give this a try. Enjoy!
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