Tomatillo Salsa Verde
Makes approximately 1-3/4 gallons.
2 - large produce bags of medium to small ripe Tomatillos (preferably with the husk still on)
8 - large fresh Pablano peppers
12 - large Sorrano peppers
12 - medium Jalapeno peppers
8 - large Anaheim peppers
8 - large yellow chili peppers
1 - large bunch fresh Cilantro
3 - medium white onions
1/3 - Cup of non-Iodized salt
2 - Tbsp ground black pepper
1 - Tbsp crushed garlic
1 - Tsp ground Cumen
1 - large corn cooker or soup pot
1/2 - large lime (optional)
Make sure all produce is fresh and crisp.
Peel the husks off the tomatillos and wash.
Cut larger tomatillos in half, smaller ones can go in whole.
Wash Sorrano, Jalapeno and yellow peppers. Cut the stem ends off and leave whole.
Wash Pablano and Anaheim peppers, remove stem core, cut in half.
Peel the onions and cut into quarters.
Cut the lime in half, squeeze the juice into a small cup and save.
Wash the Cilantro, cut the hard stems off and tear or cut the bunch into three parts.
Pour 1-1/2 quarts of hot water into the pot.
Add salt, pepper, cumen and garlic, stir well and put the pot on stove at high heat. Bring to a boil.
When the water is boiling, carefully add all the ingredients except the lime juice and cover.
When the water begins to boil again turn the fire to medium and let cook until the Pablanos are soft, stirring occasionally to make sure all the peppers are getting cooked well.
Once the peppers are done, add the lime juice if you wish, stir well, remove the pot from the stove and let cool uncovered for about 2 hours.
Then using a large ladle or large measuring cup, scoop the ingredients into the large jar of a blender, making sure there is plenty of liquid along with the peppers and tomatillos. DO NOT fill all the way to the top. Be sure to put the top on the blender before turning it on!
Turn the blender on Blend until the mixture is well blended but not pureed. Pour the jar into another large pot that will hold approx 2 gallons. Repeat the blending process until all the peppers and tomatillos and such are done. Let the salsa cool until it is med warm before putting into containers.
It can be frozen, just set it out and let it thaw slowly, don’t microwave or heat it up before it is fully thawed or it might be thin or watery.
You can adjust the quantity and hotness to suit your taste, just reduce the amount of each type of peppers, but, keep the same ratio of each.
If you like your salsa extra hot you can add a few habaneros to the mix.