Garden-Fresh Salsa Verde

Ingredients:

1 lb. tomatillos

2 medium jalapeno peppers

3-4 cloves fresh garlic, peeled

2 Tbs. Calizo Extra Virgin Olive Oil with Lemon

4 green onions, chopped

¼ C. fresh cilantro leaves

¼ C. fresh lime juice

2 tsp. ground cumin

2 tsp. dried oregano

1 tsp. Calizo Puttanesca Naturale

Sea salt and black pepper, to taste

Optional:

1 Tbsp. honey

Preparation:

Step 1

Preheat oven to 400°F and line a rimmed baking sheet with parchment paper or a Silpat baking mat.

Set aside.

Step 2

Husk tomatillos and cut in half. Arrange tomatillos in a single layer on prepared baking sheet, along with whole jalapeno peppers and garlic cloves. Drizzle with Calizo Extra Virgin Olive Oil with Lemon and toss gently to coat.

Step 3

Place baking sheet in pre-heated oven for 15-20 minutes or until vegetables are tender. Remove from oven and let cool for several minutes.

Step 4

Once cool enough to handle, cut jalapeno peppers in half and remove seeds before transferring the roasted veggies to a blender or food processor. Add green onion, cilantro, lime juice, ground cumin, and oregano. Pulse until ingredients are combined, but the mixture is still a little chunky.

Step 5

Taste and add a drizzle of honey to sweeten, if desired. Season with Calizo Puttanesca Naturale and sea salt and pepper, to taste, and serve immediately or freeze for later use.

Enjoy!