The tomatillos are coming in nicely and, even after giving away a couple or three pounds, we had 8.5 pounds on hand. Tomatillos keep well but still have to be used eventually. Thus, we have 3 quarts of roasted tomatillo salsa cooling in the pressure canner (along with 2 quarts of diced Viva Italia paste tomatoes!) and 2 pints in the refrigerator for immediate use!
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| Roasted Tomatillo Salsa |
Roasted Tomatillo Salsa
makes about 4 quarts
- 8.5 pounds tomatillos, roasted
- 4 medium onions, peeled and cut into eighths
- 2 bulbs (not cloves) garlic, peeled
- 2 cups cilantro leaves, packed
- 9 red, green &/or purple jalapenos, de-stemmed and cut in half*
- 1 NuMex Big Jim pepper (Anaheim type), de-stemmed and cut in half*
