This is one of our favorite salsas to make. We love it with chips and it makes a great enchilada sauce. I always try to grow enough tomatillos to make and can a big batch.
Makes 2 pints
Ingredients:
2 lbs. tomatillos
1 cup onion cut in quarters
1 cup chopped hot peppers
4 cloves garlic
2 Tbsps. cilantro
2 tsp. cumin
1/2 tsp salt
1/2 tsp. red pepper
1/2 cup vinegar
1/4 cup lime juice
Remove husks from tomatillos. Place on a cookie sheet along with the peppers and quartered onions. Roast under broiler for 5 minutes or until partly blackened. Drain off excess liquid. Place all ingredients in a food processor and blend until smooth. Place in a large pot and bring to a boil. Simmer for 10 minutes. Ladle into hot jars leaving 1/2 inch headspace and can in a water bath for 15 minutes(adjust for altitude). Or you can freeze in plastic freezer containers or store in the refrigerator and use within a few weeks.
Remove husks and place tomatillos on a cookie sheet.
Roast under broiler until slightly blackened.
Puree all ingredients in a food processor.
Simmer in a large pot for 10 minutes.
Can for 15 minutes in a water bath.
Leave a Reply