Some people like a looser salsa verde, some like it thicker, the choice is yours. The consistency can be adjusted by cooking down the tomatoes and their liquid more or less, depending on what you want.
Yield: roughly 5 cups
¼cupcow parsnip seedsground and sifter to remove fibers
¼cupflavorlesshigh heat cooking oil
Instructions
Pre-heat an oven to 400. Toss the tomatoes with the oil, then place on a baking tray and cook until the skins start to blacken and char, roughly 30-45 minutes. The more char, the deeper the flavor.
Remove the charred tomatoes from the oven, chop roughly and combine with the garlic and parsnip seeds in a pan and cook for another 10-15 minutes.
Transfer the mixture to a high-speed blender and puree on low, just until the mixture is thick and pureed, but still a little chunky like salsa.
Double check the seasoning and adjust as needed, then remove the puree to a bowl, season to taste with the lime juice, add the chopped cilantro, transfer to a labeled, dated container and refrigerate until needed.