I created this recipe to sate my desire for homemade salsa. I used tomatillos instead of raw tomatoes because I can’t eat them. It succeeded! I can now enjoy delicious salsa once more.
| Prep Time: | 1 hr |
| Additional Time: | 8 hrs |
| Total Time: | 9 hrs |
| Servings: | 32 |
| Yield: | 4 cups |
Ingredients
- 10 pounds fresh tomatillos, husks removed
- 1 pound roasted green chile peppers, stems removed
- ½ pound celery
- ½ pound onion
- ½ cup lime juice
- ¼ cup dried parsley
- 3 tablespoons kosher salt
- 2 tablespoons fresh oregano leaves
- 2 tablespoons ground black pepper
- 2 tablespoons minced garlic
- 2 tablespoons dried sage
- 2 tablespoons crushed dried rosemary leaves
- 1 tablespoon ground cumin
Instructions
- Blend tomatillos, chile peppers, celery, and onion together in a food processor to desired consistency, working in batches. Pour into a 2-gallon stockpot as you go. Add lime juice, parsley, salt, oregano, pepper, garlic, sage, rosemary, and cumin; stir thoroughly.
- Cover and allow to sit 8 hours to overnight outside of the refrigerator. Serve or spoon into plastic freezer bags and freeze.