Ingredients

The following ingredients have 4 Servings
  • 1 to 2 pounds husked tomatillos, (preferably the little milpa tomatillos)
  • 1 1/2 cups poblano or Anaheim chiles, (roasted, peeled, seeded and chopped (about 4))
  • 1/2 cup jalapenos, (peeled, seeded and chopped (about 3 to 5))
  • 4 cups white or yellow onions, (sliced)
  • 6 cloves garlic, (whole and unpeeled)
  • 1 tablespoon cumin
  • 1 tablespoon dried oregano, (preferably Mexican)
  • 1 tablespoon kosher salt
  • 2 tablespoons chopped epazote ((optional))
  • 1/4 cup chopped cilantro
  • Lime juice to taste
  • Fruit Fresh or other source of citric acid ((only if canning))

Instruction

  • If you don't have your green chiles and jalapenos prepped, follow these directions for roasting peppers. Arrange the tomatillos, sliced onions and the garlic cloves on a cooking sheet (or two) and set under the broiler until they are a bit charred.
  • Once you have all the vegetables prepped, peel the garlic and put it and everything else into a food processor and pulse to make a rough salsa. You're done if you don't want to can your salsa. Kept in a covered container, it will keep a week in the fridge.
  • If you are canning, add 1 teaspoon of the Fruit Fresh (citric acid) to each pint jar; the jars should be sterilized beforehand. Pack the salsa into the jars, and use a knife of chopstick to remove as many air pockets as you can find. Leave about 1/2 inch headspace. Seal the jars and process in a boiling water bath for 15 minutes.
  • When the jars are ready, lift out of the boiling water and let them rest until their lids plink. Once they've cooled to room temperature, the salsa will keep in the pantry for more than a year.