Roasted Vegetables/ Salsa:

Green* Salsa:
6 to 8 tomatillos
1 large white onion
4 garlic cloves
2 – 3 roasted, (peeled & seeds removed) Anaheim peppers**
Lime

Optional: green onions (Scallions), parsley, cilantro, roasted green bell pepper

Keep all vegetables separate. Cut tomatillos, onion(s) into bite-size pieces. Put tomatillos, onion, garlic on cookie sheet. Pour a bit of olive oil into your hand and rub each vegetable piece to lightly coat it with the olive oil. Place under the broiler or on your grill. Broil or grill until most of the vegetable pieces begin to blacken. Stir them once so they all get a little black. (This should only take a couple of minutes under the broiler or on a hot grill.) You can serve them like this with salt & pepper, or put them into a food processor to make salsa.

To make salsa - put broiled /grilled vegetables into food processor. Add chopped roasted pepper(s) and parsley/cilantro if desired. Blend quickly to desired chunkiness. Season with fresh lime juice, sea salt, white & black pepper. Enjoy! This makes 1 to 2 cups and lasts for a couple of weeks in the refrigerator.

* To make a “Red” Salsa, follow the recipe but substitute red tomatoes instead of tomatillos, try to get Anaheims that are orange, use red chile peppers, a red bell pepper and leave out the “green” ingredients.

**Anaheim Peppers are 4 to 5 inches long, mostly green, and are the least “hot” of all the peppers. If you like a “hot” salsa, then add roasted Jalapeno or Serrano Peppers – but be careful!

To roast a pepper – any pepper – put it directly in the flame of your gas burner, or on the hot burner of you electric stove. You want to burn the outer skin all around, so turn it to get it evenly blackened. Let the blackened peppers steam in a covered dish until cool. The burnt skins should then peel & crumble right off. Remove the seeds and stem. You can roast any pepper like this, and roast it days ahead – just keep them in a covered dish in the refrigerator.