A spicy green salsa recipe made with tomatillos, cilantro, jalapeno or serrano peppers and lime juice. Great with nacho chips, enchiladas, taco, burritos and more!
Prep Time: 20 minutesminutes
Cook Time: 1 hourhour
Total Time: 1 hourhour20 minutesminutes
Servings: 6250ml jars
Ingredients
25 -30tomatillos
4-6hot peppers(jalapeno, serrano, etc.)
8garlic cloves
1onioncubed
4limes juiced
1bunch of cilantro(2 cups approx)
2tbspolive oil
Instructions
Peel the husks off the tomatillos and wash them thoroughly in cold water. Take half of the tomatillos and toss them in the oil. Lay these tomatillos on a baking sheet lined with parchment paper. Bake them in a 450F oven for 20-30 minutes. The tomatillos should soften and start to brown in spots.
In a food processor, add the tomatillos (raw and roasted), the cilantro, peppers (whole but with the stem removed), garlic, onion and lime juice. Blend until smooth and add to a pot. This will require multiple batches as they will not all fit in at once. It does not matter the ratio of each ingredient per batch as they will all be mixed together in the pot when cooking.
Once all the ingredients are blended and in the pot, bring the salsa to a boil. Cook at a low rolling boil for 30 minutes.
Pour into sterilized jars, seal with snap lids and give them a 30 minute hot water bath.