Festive Tomatillo Salsa

Yields:  2 1/2 - 3 Cups

Ingredients:                             

8 Tomatillo's-husked, washed & diced (about 1 lbs)

1 Large Red Bell Pepper, seeded & cut in half lengthwise

1 Poblano Chile

1 Jalapeno Chile (or Habanero or Serrano Chile)

2 1/2 TBS Lime Juice (or juice of one lime or lemon)

1/2 to 1 whole Garlic bulb, separated and peeled

1/2 to 1 bunch of Cilantro or 3-4 TBS dried cilantro

2 TBS Doc's Jade Burst or 2-4 TBS Doc's Reducer

1 tsp Salt & Pepper to Taste

Directions:  

1. Arrange cleaned, husked tomatillos, seeded peppers and garlic cloves on a sheet tray 

2. Broil on top rack for 3 - 4 min, then remove the garlic cloves so they don't burn 

3. Continue to broil the peppers and tomatillos until they are charred on all sides. Leave the char on to give a greater depth of flavor

4. In Blender, combine & blend all ingredients by pulsing it several times Caution! This can get pretty spicy, SO, add a little of Doc's sauces at a time. Adjust Doc's sauces according to your heat level!

5. Refrigerate for at least 2 hours before serving. Enjoy!

NOTE:  The color of the salsa determines the color of bell peppers used.  If they are vibrant red, they will appear much like this picture....