Salsa Verde

I got this recipe from Cynthia. I made a few changes and the results came out great. If you have never had tomatillos, you will love them!

5-6 lbs tomatillos, outer leaves removed and cut in half
6-8 jalapenos, stems removed and cut in half
5 bulbs of garlic, peeled
1 cup loosely packed cilantro
zest and juice of one lime
1/4 cup vegetable oil

1. Coat a roasting pan with vegetable oil (you'll need a pretty big one)
2. Fill with tomatillos, jalapenos and garlic, cut side down
3. Roast in 400 degree oven for about 45 minutes or until everything is tender
4. Tomatillos have a lot of water in them!! Remove from oven and strain in a fine mesh strainer.
5. Place in food processor with lime and cilantro. Blend until smooth.

This sauce is great served with chips. Would also be great over tamales, enchiladas, grilled steak, chicken, seafood or pork. The mild acidic flavor is a fantastic compliment to any Mexican inspired meal. This recipe cans really well. I got just over 5 pints. Process in a pressure canner at 10 psi for 1 hour 15 minutes.