Fire Roasted Salsa Verde
I had a great harvest in the garden the other day and it inspired this fire-roasted salsa verde. I had plenty of fresh picked produce, so I preserved a batch to last for the next year or so. I was short on tomatillos so I used half green tomatoes from the waning Amish Paste tomato beds. My jalapeños were not hot this year, so I added a couple habaneros to increase the Scoville scale rating. This salsa is complex, spicy, and leaves you wanting more. After giving all things green a quick rinse, I fired up the charcoal grill and began charring everything in sight! Ingredients 3-4 cups green plum tomatoes, fire roasted, skinned and seeded 3-4 cups tomatillos, fire roasted and skinned 4-5 cups peppers, fire roasted, skinned and seeded (I used poblano, Anaheim, jalapeño, banana, green bell, and a couple habaneros) 2 cups baby onions, fire roasted 1 head garlic, fire roasted 1/2 cup lime juice, 1/4 cup red wine vinegar 2 tablespoons honey 1 tablespoon cumin 1 tablespoon Mexican
