Teardrops n Tiny Travel Trailers

Charing the tomatillos and Jalapeño peppers lends a smoky flavor to this green salsa. Leaving the seeds in the Jalapeño peppers gives this salsa a nice kick that is missing from store-bought salsas.

1 lb. tomatillos
1 lb. Jalapeño peppers
1/2 large onion
1 head garlic
1/4 cup water
1/8 cup vinegar
1/2 - tsp salt

Remove the husks and stems from the tomatillos. Slice them into quarters and place them skin side up on a baking sheet. Put the garlic head, unpeeled, onto the baking sheet. Roast under a broiler until the tomatillos are toasty brown and cooked (about 15 to 20 minutes at 400 deg). Remove the garlic and dump the tomatillos into a food processor. Process until fairly smooth and place in a mixing bowl.

Put the garlic head back on the baking sheet. Slice the stems off of the Jalapeño peppers and slice each one in half. Place them on the baking sheet skin side up. Roast them for 15 to 20 minutes at 400 deg, until the pepper skins are browned. Remove the peppers and put them in a food processor.

Cut off the top of the garlic head. Squeeze the garlic into the word processor.

Slice the onions in 1/4 inch slices and put on the baking sheet. Roast until the onions are limp. Dump them into the food processor and process until the peppers and onions are fairly smooth. Dump the mixture into the mixing bowl with the tomatillos.

Add salt to the bowl - at least 1/2 to 1 teaspoon. Add the water and vinegar and mix well. Store in the refrigerator in glass jars.