Lisa Atwood, Rebecca Courchesne, Rick Field

Tomatillo Salsa

Name: Tomatillo Salsa
Yield: Makes 6 half-pint (8-fl oz/250-ml) jars
Ingredients: 1 Tbsp chopped fresh oregano (optional); 1 cup (1½ oz/45 g) coarsely chopped fresh cilantro (fresh coriander); 1½ tsp salt; ½ tsp freshly ground pepper; 18 green (spring) onions, white and pale green parts, coarsely chopped (about 1½ cups/4½ oz/140 g); 6 Tbsp (3 fl oz/90 ml) fresh lemon juice; 4 jalapeño chiles, seeded if desired; 1 Anaheim chile, seeded if desired; 3 cloves garlic; 2½ lb (1.25 kg) tomatillos, husks removed and rinsed

Preparation info

Makes
6
half pint jars

Difficulty
Easy

Appears in

The Art of Preserving

By Lisa Atwood , Rebecca Courchesne and Rick Field

Published 2012

About

This traditional green salsa is fairly mild. If you prefer more heat, leave the seeds and ribs in the jalapeños and/or add another jalapeño or a spicier serrano chile. For a mellower flavor, broil (grill) the tomatillos and chiles until lightly and evenly charred, then peel before using.

Ingredients

2½ lb (1.25 kg) tomatillos, husks removed and rinsed
1 Anaheim chile, seeded if desired</

Sauce
Gluten-free
Vegan

Method

Have ready hot, clean jars and their lids.

Place the tomatillos and the chiles in a blender or food processor and process until chunky. Add the green onions, cilantro, lemon juice, garlic, oregano if using, and salt and pepper. Purée until no large chunks remain, about 2 minutes.

Pour the tomatillo mixture into a large nonreactive saucep