- 5 cups tomatillos, roasted
- 5 Serrano peppers, roasted
- 4 Jalapeno peppers,roasted
- 1 Large onion, sliced & roasted
- 1 Cup lime juice (about 10 limes)
- 3 Cloves garlic
- 1 1/2 Teaspoons cumin
- 2 Tablespoons dried oregano
- 1 1/2 Teaspoons salt
- 1 Tablespoon black pepper
- 1/4 Cup cilantro. chopped
- Fruit Fresh (if you are canning)
Roast the tomatillos, peppers & onions on the grill until they are a bit charred.
Once you have all the vegetables prepped, peel the garlic.
Then put everything into a food processor & pulse to make a rough salsa. You're done if you don't want to can your salsa. Kept in a covered container, it will keep a week in the fridge.
If you are canning, add 1 teaspoon of the Fruit Fresh to each pint jar (the jars should be sterilized beforehand). Pack the salsa into the jars,using a knife or spoon to remove any air pockets. Leave about 1/2 inch headspace. Seal the jars & process in a boiling water bath for 15 minutes. When the jars are ready, lift out of the boiling water & let them rest until their lids plink. Once they've cooled to room temperature, the salsa will keep in the pantry for more than a year.
