Oh. My. Goodness! This stuff might be my new favorite thing.

I planted cherry peppers this year, not really knowing what they are. Turns out they’re pimento peppers. But, don’t ever put these things in cheese! These are made for salsa!

This was also my first year ever growing tomatillo’s. Because of a rough year, they turned out small, but they’re still very tasty.

This recipe was a complete shoot from the hip. So, adjusted as needed based upon the size of your peppers and tomatillos.

12 tomatillos

8 cherry pepper

1/2 white onion, quarter

1/2 red onion, quartered

1 jalapeño

4 clove garlic, paper left on

Olive oil

Salt and pepper to taste

1 small bunch of cilantro

Juice of one lime

Roast everything up to the olive oil. I did it on the grill, but in the oven it would be roughly 20 minutes at 425F for about 20 minutes. If you’re doing on the grill, run the grill on high and roast it until you smell everything being very fragrant and you can see charring on the edges of all the vegetables.

Let everything cool, and use a little bit of water if you need to to loosen up the bits on the bottom of the roasting container.

Put all of the roasted vegetables in the food processor, add the cilantro and lime juice. Process down to the desire consistency, and add either more lime juice and or water as needed.