Rookie Tomatillo Salsa

John and I were at the farmers market one day an saw so many beautiful peppers we decided to make salsa. We didn't have a recipe so we just made it up as we went along. I think the salsa we made was pretty basic, but it was good. I didn't measure or count anything, so the amounts below are my best guess at what we used. The batch we made was HUGE so I would recommend staring with less peppers.

- 15 peppers, variety of colors, sizes, and flavors
- 1 large red onion
- several stems of cilantro
- pinch of sugar
- pinch of sea salt
- splash of lime juice
- 2 lbs of tomatillos (out of papery skins and washed)

Line cookie sheet with tin foil and fold up all edges to prevent juices from running over and burning. Place in the oven under the broiler for 12-15 minutes, until they start to brown on the tops. (I turned the broiler on a few minutes first to heat up the oven.) It's okay if the burn a little on the tops. Put the tomatillos and pinches of sugar and sea salt in a blender and blend to desired consistency. (Mine was pretty smooth.) Let cool.

While tomatillos are cooling, dice up the peppers, onion, and cilantro. Mix in large bowl. Mix lime juice. (I used sweetened lime juice, but would have used fresh lime if we had them.) Once tomatillo sauce is cool, add to the rest and stir.

Since we had so much of salsa when we made it, we froze some in plastic containers to eat at a later date. It was still good when we thawed it out, but it had lost some of its crunch from the veggies.