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

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

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