- 2 lbs. tomatillos, husks & stems removed (approx. 25-30 medium size)
- 4 garlic cloves
- 1 medium onion
- 1/2 lb. Anaheim green chile peppers; may substitute other large green chiles such as New Mexico or poblano; or, use 2 4-oz cans chopped green chiles
- 2 small or 1 large jalapeño
- 1/2 cup cilantro, loosely packed
- 1 teaspoon cumin
- 1 teaspoon black pepper
- 1 teaspoon white pepper
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- 1/2 cup cider vinegar (may reduce to 2 Tablespoons if not canning salsa)
- 1/4 cup bottled lime juice (okay to use fresh if not canning salsa)
ROAST THE VEGGIES: Roast tomatillos, chile peppers, onions & garlic using 1 of 2 methods:
--OVEN ROASTING: Preheat oven to 500 degrees. Place veggies in single layer on foil-lined baking sheet. Bake 15-20 minutes until tomatillos & peppers are charred, softened, and oozing juices.
--STOVE-TOP GRILLiNG. Heat stove-top grill/griddle on medium high heat. Arrange veggies in single layer, rotating with tongs until charred bits are present on all sides, and tomatillos are soft and oozing juices; move to bowl to collect juices.
PEEL, STEM & SEED the green chiles. Stem & seed the jalepenos (skin can be left on); or leave seeds if hotter salsa is desired. Leave skin on tomatillos.
BLEND INGREDIENTS: Add roasted veggies (including juices that collected after roasting) and remaining ingredients to a blender or food processor; blend until desired consistency--anywhere from slightly chunky to pureed.
Best if eaten the next day. Store in refrigerator for up to 2 weeks.
Recipe by Monica Matheny