I love tomatillo salsa, and make big batches any time tomatillos are on sale. I picked up about 3 pounds at 49 kong cents a pound. Time to make the donut sauce. Yes, like Ethel and Franks Red Hot, it goes on everything!
- about 3# of Tomatillos
- 4ish fresh Jalapenos
- 1 white onion
- Garlic to taste
- Juice of 3 limes
- Cumin
- Mexican Oregano
- fresh cilantro if you remember it at the store.
Chop up the onions, garlic, and jalapenos and add in the lime juice and let the acidity of the juice cook the onions and garlic while you do the tomatillos. I added the oregano, cumin, and dried cilantro at this time as well. I forgot the fresh cilantro at the store. The longer this can sit at room temp the better to smooth the onion and garlic flavors. They get cooked almost like ceviche which mellows their flavors.
Husk and wash the tomatillos. spread on a cookie sheet and roast in the oven for about 20-30 minutes until slightly tender. I did this under the broiler so I could get the roasted look on the skins. I also cut them into uniform sized pieces.
Once the tomatillos are slightly tender I blend it all together. I had to use my sous-vide bin in order to have a big enough container to stick blend it all at once. I then jar it up in pint jars and “steam can” it in my insta-pot. WARNING: this is an untested method. I suspect my instapot is not hot enough for true canning so in the fridge it went when done. I don’t expect it to last more that a month anyhow. The cooking in the jars does smooth the flavor further. I did hold back one jar “raw” as it has a stronger bite.
It goes on everything and allow me to cook easy meals too. I even used some of the savory mixture to top some nachos before adding the green sauce ontop.
chilaquiles con huevos 
quesadillas 
Nachos