Judy's tomatillo salsa for freezing

1 Servings

Ingredients

Quantity Ingredient
1 gallon Fresh tomatillos; husked and rinsed in cold water
2 cups Coarsely chopped long green NM or Anaheim chiles with some Jalapenos or Serranos (up to)
3 Onions; quartered (up to)
5 Cloves garlic; cut in quarters

Directions

Date: Wed, 14 Feb 1996 08:25:30 -0600 From: Judy Howle <howle@...>

Here is a recipe that I developed to help use up 25 bags of frozen tomatillo salsa! It is one of our very favorite chile dishes. You can put in whatever hot chiles you like. The salsa freezes great and is still good after 2 yrs. It is easy to make and takes care of all the tomatillos that get ripe at the same time. (The general directions were given to me by my friend Rosenda from Mexico City) In a large pot, bring tomatillos, onion, and garlic to a boil and simmer 5-10 minutes until tomatillos change color. Place in large colander to drain and cool. Place in large bowl and stir in chiles to distribute evenly. Process in food processor in batches until well-chopped but not pureed, then return all to large bowl. Place in pint-size freezer bags, about 1-½ cups per bag, squeezing out air.

When ready to use, thaw salsa. Place 2 Tbsp. oil in skillet and heat on medium until hot. Add salsa. Cook and stir about 3-5 minutes. Add chicken broth or water if sauce is too thick. Add salt, black pepper, and cilantro, or other desired seasoning to taste. (The amounts listed are approximate and can be adjusted to your own taste or amount of produce available.)

CHILE-HEADS DIGEST V2 #241

From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .

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