Salsa Verde

Charred bits of onion and the last corn of summer are blended with blistered tomatillos for this tangy salsa. I was conservative on the amount of heat -- add more hot chilies "as desired" and you'll do fine.

Roasting tomatillos and chiles adds a smokey flavor to traditional salsa verde. This salsa is great with enchiladas, tostadas, or as a dip with chips. To make more, double the recipe to yield up to six pints.

My roasted salsa verde is pretty special, but be warned: mine uses way less onion than the NCHFP recipe for canning, but it uses more tomatillos. It has the same amount of lime juice, though, so I figure it all comes out in the wash.

This was like pulling teeth to get an authentic Salsa Verde Recipe from the local's but worth the time and effort...and laughs