Note: this is just the simple recipe for printing.

Click here to view the full blog
post with step-by-step instructions

By Monica              Makes 4-5 cups

A recipe with tomatillos, green chiles, and jalapenos to eat fresh now or can or freeze for later. Great with chips, as an enchilada sauce, or stirred into soups and chilis.

Ingredients

• 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 from the Mexican aisle of the grocery store
• 2 small or 1 large jalapeno
• 1/2 cup cilantro, loosely packed
• 1 teaspoon cumin
• 1 teaspoon black pepper
• 1 teaspoon white pepper
• 1 teaspoon dried oregano (preferably Mexican)
• 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)

Directions

ROAST THE VEGGIES: Roast tomatillos, chile peppers, onions & garlic using 1of 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 GRILLNG. 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.

To eat salsa without canning, wait at least 4 hours to eat to allow the flavors to blend and vinegar to mellow. Best if eaten the next day. Store in refrigerator for up to 2 weeks.

TO FREEZE, transfer salsa to freezer-safe containers and freeze for up to 6 months. Allow at least 1/2" headspace for expansion when frozen.

TO CAN: add blended salsa mixture to pot on stove top, bring to a boil, reduce heat, cover  and simmer 15 minutes. Pour salsa into hot, sterilized pint or half pint jars, leaving 1/4 inch headspace. Process for 15 minutes in boiling water canner. Turn off heat and remove cover; leaving jars in hot water for 5 minutes. Remove jars carefully and rest on towel undisturbed for 12-24 hours. If any jars don't seal, store in fridge to use within 2 weeks; or freeze. Canned salsa tastes better if it's stored unopened for at least 1 month to allow flavors to blend and vinegar to mellow. Recipe may be doubled or tripled.

Nutritional Info. for 1/4 cup portion of salsa verde: 23 calories, .5 g fat, 4.4g carbs, 1.3g fiber, 6g protein; Weight Watchers PointPlus: 0

Email to a friend Your Name Your friend's email address A message to your friend (optional) Send Email We sent this page to Thanks for sharing this! Share with another friend

Here are some more recipes that may interest you:

Browse all recipes

Hi, I'm Monica... Thanks for stopping by! This is a place to chat about the good things in life with a focus on fun, easy, healthy recipes and an occasional yummy splurge thrown in. Read more about The Yummy Life