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Ingredients
- 1 gal Fresh tomatillos, husked and rinsed in cool water
- 2 c. Coarsely minced long green NM or possibly Anaheim chiles with some Jalapenos or possibly Serranos
- 2 x -(up to)
- 3 x Onions, quartered
- 4 x -(up to)
- 5 x Cloves garlic, cut in quarters
Directions
- Here is a recipe which I developed to help use up 25 bags of frzn tomatillo salsa! It is one of our very favorite chile dishes. You can put in whatever warm 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 which 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 min till tomatillos change color. Place in large colander to drain and cold. Place in large bowl and stir in chiles to distribute proportionately. Process in food processor in batches till well-minced but not pureed, then return all to large bowl. Place in pint-size freezer bags, about 1-1/2 c. per bag, squeezing out air.
- When ready to use, thaw salsa. Place 2 Tbsp. oil in skillet and heat on medium till warm. Add in salsa. Cook and stir about 3-5 min. Add in chicken broth or possibly water if sauce is too thick. Add in salt, black pepper, and cilantro, or possibly other desired seasoning to taste. (The amounts listed are approximate and can be adjusted to your own taste or possibly amount of produce available.)
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2422g | |
| Calories 814 | |
| Calories from Fat 183 | 22% |
| Total Fat 21.9g | 27% |
| Saturated Fat 3.09g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 35mg | 1% |
| Potassium 6146mg | 176% |
| Total Carbs 155.39g | 41% |
| Dietary Fiber 45.5g | 152% |
| Sugars 95.72g | 64% |
| Protein 24.37g | 39% |
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