• Cut off the hard tail on gooseberries, give a good rinse and dry. Add to a food processor, I use a 4 cup one and chop until they are 1/4" pieces, set aside. Can also chop them.

Make Softened Garlic:

• Cook the garlic cloves to soften them (they will be milder in flavor) in a small skillet (mine is 4" wide) and just cover with olive oil. Bring to a simmer and cook at the lowest heat until softened but not colored, about 5 minutes. Remove garlic from oil (will use 1 T. oil in the salsa.) (Can use raw garlic too; I like the milder flavor.)

Roast Tomatillos:

• Add tomatillos to a roasting tray, rub in 1 teaspoon of EVOO. Broil 4 inches from the heat source until the tops have colored, but the undersides are still a vibrant green, 6 - 8 minutes.
• Cool slightly and add the tomatillos to a food processor with the softened garlic, jalapeño, sweet onions, parsley, sea salt and ONE tablespoon of EVOO (leftover from garlic.) Save extra oil for another use. Pulse until well mixed and leave a little chunky.
• Remove to a bowl, fold in gooseberries. Taste for seasonings.

  Store in a clean glass container with a good seal in the refrigerator.