This is a very delicious, easy and versatile tomatillo salsa recipe. I love to use this for my green chicken enchiladas and for dipping chips.
- 2 lbs tomatillos, husked
- 2 onions, peeled and quartered
- 8 garlic cloves, crushed and peeled
- 3 jalapenos, cut in half, seeded
- 4 tsp cumin
- 2 tsp salt
- 1 cup cilantro, chopped
- 1 lime, juiced
- 3 pint jars
Preheat oven to 400 F. Place the vegetables on a baking sheet and roast for 12 to 15 minutes until browned.
Transfer half the vegetables to a food processor and add remaining ingredients. Pulse until well blended.
Add in more vegetables as you can fit them, pulsing until well blended.
Use immediately or add salsa to prepared canning jars. Add to boiling water canner and process for 15 minutes. Pull out of canner and let cool on a towel overnight.
Serve with chips or over enchiladas.
Don’t seed all of the jalapenos if you want it to have a little kick to it. I only seeded half of mine and they were quite spicy and delicious!