(serving size: 1 cup)
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
2 lbs. tomatillos, husks & stems removed (approx. 25-30 medium size)
ROAST THE VEGGIES: Roast tomatillos, chile peppers, onions & garlic using 1of 2 methods:
OVEN ROASTING: Preheat oven to 500 degrees. Place veggies in single layer on foil-lined baking sheet. Bake 15-20 minutes until tomatillos & peppers are charred, softened, and oozing juices.
STOVE-TOP GRILLNG. Heat stove-top grill/griddle on medium high heat. Arrange veggies in single layer, rotating with tongs until charred bits are present on all sides, and tomatillos are soft and oozing juices; move to bowl to collect juices.
PEEL, STEM & SEED the green chiles. Stem & seed the jalepenos (skin can be left on); or leave seeds if hotter salsa is desired. Leave skin on tomatillos.
BLEND INGREDIENTS: Add roasted veggies (including juices that collected after roasting) and remaining ingredients to a blender or food processor; blend until desired consistency--anywhere from slightly chunky to pureed.
To eat salsa without canning, wait at least 4 hours to eat to allow the flavors to blend and vinegar to mellow. Best if eaten the next day. Store in refrigerator for up to 2 weeks.
TO FREEZE, transfer salsa to freezer-safe containers and freeze for up to 6 months. Allow at least 1/2" headspace for expansion when frozen.
TO CAN: add blended salsa mixture to pot on stove top, bring to a boil, reduce heat, cover and simmer 15 minutes. Pour salsa into hot, sterilized pint or half pint jars, leaving 1/4 inch headspace. Process for 15 minutes in boiling water canner. Turn off heat and remove cover; leaving jars in hot water for 5 minutes. Remove jars carefully and rest on towel undisturbed for 12-24 hours. If any jars don't seal, store in fridge to use within 2 weeks; or freeze. Canned salsa tastes better if it's stored unopened for at least 1 month to allow flavors to blend and vinegar to mellow. Recipe may be doubled or tripled.
By Monica www.theyummylife.com