Email to TRISH      

Recipe Categories: Trish's HOME PAGEAPPETIZERS BBQ Beauty BEVERAGES BIGPOTCOOKING BREAD BreadMachine BREAKFAST CAKESandPIES CANDY CANNINGANDPRESERVING CarePackages CASSEROLES Cheesemaking CHILI Christmas Cocktails COOKIES CraftRecipes CROCKPOT DESSERTS DIABETIC DoggieTreats DutchOvenCooking EGGS ETHNIC FISHandSEAFOOD FreezerRecipes FRUIT IceCream JAMSandJELLIES KITCHENGIFTS KitchenTipsandHints KITTYFOOD KOPYKAT MakeYourOwnMixes MARINADES MEATS PASTA PASTRIES PICKLESandRELISHES PIZZA POULTRY RICE SALADandDRESSING Salsa SANDWICHES SAUCES SNACKS SOUPSandSTEWS VEGETABLES VEGETARIAN WildBirdFood WildGame

TOMATILLO SALSA FOR FREEZING

List of Ingredients






1 gallon fresh tomatillos, husked and rinsed in cold water
2 cups coarsely chopped green chiles with some jalapenos or serranos, if desired
2-3 onions, quartered
4 cloves garlic, cut in quarters
(The amounts listed are approximate and can be adjusted to your own taste or amount of produce available.)



Recipe



In a large pot, bring tomatillos, onion, and garlic to a boil and simmer 5-10 minutes until tomatillos change color. Place in large colander to drain and cool. Place in large bowl and stir in chiles to distribute evenly. Process in food processor in batches until well-chopped but not pureed, then return all to large bowl. Place in pint-size freezer bags, about 1-1/2 cups per bag, squeezing out air.

When ready to use, thaw salsa. Place 2 Tbsp. oil in skillet and heat on medium until hot. Add salsa. Cook and stir about 3-5 minutes. Add broth or water if needed, and add salt, cilantro or other desired seasoning to taste.