Fresh Roasted Tomatillo Jalapeño Peach Salsa

Fresh Roasted Tomatillo Jalapeño Peach Salsa

Ingredients

• 6-8 tomatillos, cleaned and sliced in half
• 1 large peach (not too ripe, you want to be able to cut into it without it smushing)
• 2 garlic cloves, peeled
• 1/2 onion, thinly sliced
• 2 small jalapeños, seeds removed (use more or less, to taste)
• Spray olive oil
• 1 teaspoon salt (optional, to taste)
• 1/2 tsp cumin
• 1/2 tsp Larry’s seasoning
• 1-2 tablespoons cilantro leaves, roughly chopped
• Juice of 1/2 lime (about 1 tablespoon, optional)

Instructions

1. Preheat the broiler in your oven and brush olive oil on a large baking dish.
2. Prep the ingredients: Thoroughly wash the slime off the tomatillos and cut each one in half. Peel and slice the onion half into long wedges (half moons), and separate all the wedges. Cut the jalapeños in half and remove all the seeds. Slice the peach into 8 slices, discarding the pit.
3. Roast the ingredients: Arrange the tomatillos, jalapeños, onion slices, peach slices, and garlic cloves on the baking dish. Spray with olive oil. Roast for 7-8 minutes under your broiler. The tops of the tomatillos and peppers should start charring but should not burn. This can happen very suddenly in a broiler, so start checking around 6 minutes to be safe. Allow to cool for 10-15 minutes, or until cool to the touch.
4. Make the salsa! Roughly chop half of the roasted ingredients into 1/2 inch cubes. There will be a lot of juices coming from the tomatillos, so your pieces won't be perfect. Add all the chopped ingredients to a bowl, but try not to add the extra juices. It's OK if some gets in there, but we don't need a watery salsa. Add the other half of roasted ingredients to food processor and pulse until contents are chopped small.
5. Add the chopped cilantro, 1 teaspoon salt, cumin, Larry’s seasoning (I make mine organic & homemade). Mix well. Stir in lime juice if you want more tang.