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Roasted Tomatillo Salsa

Improvising. Somethings things just don’t go your way, and you have to do it. To me improvising is the beauty of cooking, you can leave something out, add a dash of something in, or change the amounts of ingredients and whatever you are making can still turn out delicious. And since I tend to forget to pick up at least one item every time I go to the store, I improvise a lot.

This particular time, I forgot to get cilantro. Cilantro, one of the main staples in making salsa. Forgotten. Instead, of freaking out and running to the store (which I didn’t have time to do), I grabbed a handful of parsley and basil, and figured I would give it go. After the roasting was done, it was time to blend everything together. I tossed in a big bunch of fresh herbs that have absolutely nothing to do with salsa and hit START. A few pulses later, I had myself a pretty tasty salsa, which I will be eating with some local tortilla chips and a bit of mashed up avocado.

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Roasted Tomatillo Salsa

Makes about 2 cups

6 large tomatillos, halved
2 cloves of garlic, still in skin
1/2 large white or yellow onion, cut in large rounds
1 jalapeño pepper
1/4 c losely packed cilantro, basil, parsley or a mixture of any of the three
1 lime
Olive oil
Salt & Pepper

Heat oven to 450. On a foil lined baking sheet, place the halved tomatillos, garlic, onions and jalapeño, drizzle with olive oil and season with salt and pepper. Roast for about 15-20 minutes, then turn the broiler on and cook for another 4-6 minutes, checking frequently to ensure veggies don’t burn. Once done, take out and let cool for 10-15 minutes. Remove the garlic from its skin and the top from the pepper. You can also seed the pepper if you don’t want your salsa to be too spicy. Place everything in a blender, including the herbs and lime juice. Pulse until the salsa comes to the desired consistency, mine was about 7 times, and season again to taste.

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