Roasted Green Tomato/Tomatillo Salsa Verde

A couple of days ago, my wife, Elena, gathered the last harvest from our garden before the freezing temps hit here in Illinois. The result was about 26 pounds of green tomatoes, tomatillos (some purple), and peppers.

Our son, Ivan, helped me throughout the day removing vines, stems, and husks, weighing the ingredients, calculating the total (math practice!), and squeezing limes.

I roasted all of the tomatoes, tomatillos, peppers, four heads of garlic, and eight onions, and basically quadrupled a standard recipe for Roasted Green Tomatoe/Tomatillo Salsa Verde.

I used the following recipe as my guide (only using half of the jalapenos and black pepper, for my sweetie's palette), hit it a bit with the immersion blender, and it made nine quarts (seven hot-packed for later consumption, two cold-packed and put in the fridge for more immediate use with chips, tacos, and enchiladas on the menu this week). Carpe diem!

https://www.ballmasonjars.com/blog?cid=green-tomato-salsa-verde-0