Salsa Verde

[w_r_ranch]

5 cups tomatillos, roasted
5 Serrano peppers, roasted
4 Jalapeno peppers,roasted
1 Large onion, sliced & roasted
1 Cup lime juice (about 10 limes)
3 Cloves garlic
1 1/2 Teaspoons cumin
2 Tablespoons dried oregano
1 1/2 Teaspoons salt
1 Tablespoon black pepper
1/4 Cup cilantro. chopped
Fruit Fresh (if you are canning)

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Roast the tomatillos, peppers & onions on the grill until they are a bit charred.

Once you have all the vegetables prepped, peel the garlic.

Then put everything into a food processor & pulse to make a rough salsa. You're done if you don't want to can your salsa. Kept in a covered container, it will keep a week in the fridge.

If you are canning, add 1 teaspoon of the Fruit Fresh to each pint jar (the jars should be sterilized beforehand). Pack the salsa into the jars,using a knife or spoon to remove any air pockets. Leave about 1/2 inch headspace. Seal the jars & process in a boiling water bath for 15 minutes. When the jars are ready, lift out of the boiling water & let them rest until their lids plink. Once they've cooled to room temperature, the salsa will keep in the pantry for more than a year.

Enjoy!!!