Ever seen these green things at the grocery store that look like little Chinese lanterns? We did at our local farmer's market, and decided to buy a bunch and see what's up with them.

They're called tomatillos, and this was me and hubby's (@negativer) first experience with these green balls of sticky delight.

After a little research, we found out that they are great for making Salsa Verde (Green Sauce for you monolinguals).

I had no idea when I first peeled off the skin that it would be this tart green tomato. But after removing the papery skin and cutting them in half, they actually looked fairly edible. We soaked them in water to help remove the sticky residue.

Next, we grilled them. Because burnt things taste better than non-burnt things.

Then we threw them into a big pot with a bunch of other stuff...

Added the juice of a "few" lemons and limes...

And then it was off to cook it all into a big slurpy mess.

Then pulverize it.

Are we done? Heck no! Chef must taste test!

And then, off to can it in the pressure cooker! We were able to fit 5 mason jars at a time into our pressure cooker.

And NOW we are finally done and ready to enjoy our salsa!

Recipe for Roasted Tomatillo Salsa Verde

1. Combine all ingredients in a large pot. Cook over low-medium heat. Be careful not to burn it!

2. Simmer for 20 minutes.

3. Use blender or food processor to blend the salsa in batches.

4. Ladle into hot jars, leaving 1/2" head space. Wipe jar rims with a clean cloth dipped in boiling water. Put lids on tight then loosen a small amount, 1/4" for air to escape during processing.

5. Use the recommended amount of water for your canner. Process in your canner for 20 minutes at 15 lbs of pressure.

This recipe makes 14 pints of salsa.

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