The beauty of this salsa is you can use whatever combination of tomatoes and peppers you have on hand. Added bonus- it makes eating chips for dinner perfectly acceptable!
Ingredients
3 large tomatillos sliced in wedges
3 heirloom tomatoes sliced
2 cloves of garlic cut in wedges
1 jalapeno sliced
10-20 pineapple tomatillos
1 tbsp. coriander seed (the seeds we saved from your cilantro plants)
1 tbsp. kosher salt
1 bunch of fresh cilantro or parsley
Directions:
Preheat oven to 200 F. Arrange ingredients on a sheet pan. Cook for 3 hours at 200 F. Remove and let sit to cool. Remove cilantro leaves from stems. Place cilantro leaves, cooled veggies and salt into a blender and pulse until desired texture is achieved. Grab a bag of chips and enjoy!
