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6
half pint jarsEasy
By Lisa Atwood, Rebecca Courchesne and Rick Field
Published 2012
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.
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