By Lynsey Ruml

Turn your Viva Verde, Garden-in-a-Bag harvest into a flavorful and smokey salsa with only eight ingredients! This roasted salsa verde is a perfect base for jackfruit tacos, vegan pozole or as a stand-alone dip.

Ingredients:

• 5 pounds of tomatillos

• 4 hot peppers of your choice (We used 3 Pasilla Bajios and one Serrano)

• 1 shallot

• 1-3 cloves of garlic (optional)

• 1 lime, juiced

• Half a white or yellow onion

• A couple handfuls of cilantro (optional)

• Salt to taste

Instructions:

1. Remove husks and rinse 5 pounds of tomatillos. Ripe tomatillos often have a sticky substance under their husks.

2. Put rinsed tomatillos, halved onion, garlic, shallot and hot peppers (deseed if desired) in a baking dish.

3. Bake at 450 degrees for 20 minutes, or until the edges of the onions are slightly caramelized.

4. Let the roasted vegetables cool slightly, then add them to a food processor, along with lime juice, salt and a few handfuls of cilantro. Pulse until desired consistency is reached.

5. Decant salsa into jars and let it cool to room temperature before closing lids and refrigerating. Use within 7 days or can using your local Master Food Preserver guidelines.

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