Spicy Roasted Salsa Verde

Hi y'all! It has been far too long since I have posted a new recipe! I've been so busy lately between friends events and weddings and a promotion at work (YAY)! As fun as that has all been I hate when I don't have time to get creative in the kitchen and share with you guys so I was so excited yesterday when my boyfriend dropped me an E-mail from work saying he got all the ingredients I'd need for this salsa so we could have a mexican food and blogging night! I had so much fun making this and it turned out amazing .... and hot hot hot, just like I like it. Don't worry though, if ultra spicy isn't your thing I'll give you tips on how to tone it down and still get a great salsa! I decided to go with roasted salsa because I love the flavor you get my roasting and browning the tomatos vs. just boiling them in water! This recipe will take no longer than half hour from beginning to end and is super easy, so with that being said, let's get to it!

Ingredients:

• 5 tomatillos 
• 1-3 jalapenos (I used three, if you want it to be more of a mild or medium only add 1 or 2)
• 2 cloves garlic
• 1/2 cup water
• 1/3 medium white onion, diced
• 1 tbsp kosher salt
• handful of Parsley leaves
• optional: pinch of cumin
• optional: tsp of chipotle pepper spice

Tips to Adjust Spice Level & Consistency: As I mentioned in the ingredients list you can use less than 3 jalapenos like I used in order to take the heat down a notch. If you want to keep a slightly chunkier salsa and cut out a jalapeno or two, add a tiny but more onion in the peppers place. You could also add just slightly less water than the recipe calls for to account for less "chunk". Salsa isn't an exact science so I encourage you to get creative in order to get the perfect salsa for you. Start with a little less water and then add it in until you get the consistency that you would prefer!

Prep/ Roasting Directions:

1. Preheat oven to your broil, "high" heat setting, about 500-550' if your oven requires you to set a temperature when you set it to broil. 
2. Start by removing the shell of your tomatillos if they are still connected, breaking the stems off your jalapenos, and peeling two cloves of garlic. Add all to a baking tray as pictured in the second image. 
3. Place baking tray into the oven and broil 8 minutes, use tongs to flip tomatillos and peppers over and broil about another 5 minutes. You want your tomatillos and peppers to soften and start to brown and blister as pictured above. 
4. While your veggies are broiling, go ahead and dice up your white onion if you haven't already. 

Salsa Directions:

1. Add your tomatillos, jalapenos, garlic, and water to a food processor. If you don't have a food processor you can use a blender! Puree until fully combined as pictured above. 
2. Add your chopped onion, salt, parsley, and if you are adding cumin and chipotle toss them in there now as well. 
3. Puree until fully combined. You're all done unless you want to add a splash of water to make it a more liquid consistency, or maybe a tad more onion if you want it a little chunkier!
4. Enjoy!!!