Roasted Chile Tomatillo Salsa
Burn baby, burn. I really enjoy canning salsa. There’s nothing better than opening a jar on a cold February day, spooning the spicy condiment onto a bean burrito or pile of scrambled eggs. That’s what canning is made for – capturing the summer’s goodness in a jar, releasing it in the chilly winter months when your brain and heart need it most. I could not survive the Minnesota winter any other way.