Tomatillo Salsa

Tomatillo Salsa

2 pound tomatillos

1 cup roughly chopped onion

1-2 cloves of garlic

2 jalapeno (or serrano chile) peppers, chopped

4 tablespoons (or half a bunch) chopped cilantro

1 tablespoon chopped fresh oregano (or dried)

1 teaspoon ground cumin

Salt & pepper to taste, optional

Directions

1. Remove the husk from the tomatillos, rinse under water and place into a pot of water. Roughly chop the onion, garlic and jalapeno pepper and add to the pot of water. Bring to a boil over high heat, then reduce heat to medium-low, and simmer until the tomatillos are soft, 10 to 15 minutes.

2. Remove the tomatillos, onion, garlic and jalapeno from the pot with a slotted spoon and place into a blender. Add the cilantro, oregano and cumin to the blender. Cover the top of the blender (or liquid hole) with a paper towel to allow the heat to escape when blending. Blend the salsa until smooth.

Notes:

This will make about 48 ounces of salsa. I usually put half (after it has cooled) into an old spaghetti sauce jar and freeze for next time. When I want to use the salsa, I let the jar thaw in the sink while I am at work or overnight.