I was gifted with 6 pounds of Tomatillos and around 50 jalapeños and a bunch of other produce. It seemed logical to make tomatillo salsa. I’ve made it a variety of ways over the the years (I made it stove top, I’ve made it gravy style and I made it as a fresh raw salsa). This time I’m charring up most of the ingredients for a different taste. This makes around 10 cups of salsa. The vinegar in the salsa will make it stay fresh for at least 2 weeks. I guessing that this will make around 20 servings.

Ingredients for around 20 servings

6 pounds tomatillos – peeled, washed and quartered

24 jalapeños – remove stem and core and then rough chop (wear gloves, a mask and onion goggles)

4 large onions – chopped ( I used sweet onions but it is traditional to use white onions)

2 small heads of garlic- break down the cloves, don’t bother peeling because you roast them and peel later

1/2 oz epazote leaves – chopped

2.5 oz cilantro leaves and only the tender stems

2 limes (just the fresh squeezed juice)

2 teaspoons sea salt

optional – 5 chiltepin – crushed (or to taste)…you salsa will taste even better if you use chiltepin….but you have to find them first.

1 cup white vinegar

optional – some water to thin some

Directions

Turn on your broiler.

The tomatillos, jalapeños, onions, and garlic all go on baking sheets and go under the broiler till charred.

This get blended with the epazote, cilantro, lime juice, salt and vinegar and if you are using chiltepin.

Now serve.

It’s DELICIOUS! Enjoy!