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Remove dry skin from tomatillo. Place onions, peppers and tomatillos in a pan stem side down and roast at 400° for 30 minutes or until you see a bit of charring. This is very important. Roasting tomatillos helps to sweeten them up a bit. If you eat them without roasting they can taste bitter. Let cool a bit and skin peppers. You’ll also roast garlic for about 15 minutes or until it’s soft. Keep an eye on it because garlic can burn easily.
I like to run my tomatillos through a food mill. Tomatillo seeds are pretty small so some will get through but the majority of them along with skins come off. It also purées the tomatillos to a perfect consistency for enchilada sauce.
- 4 lb. tomatillos, husks removed
- 2 medium-size white onions, each cut into 8 wedges
- 2 hot peppers (I use a mix of jalapeño, Anaheim, cayenne, poblano and Serrano)
- 6 garlic cloves, peeled
- 1⁄2 cup bottled lime juice
- 1⁄4 cup coarsely chopped fresh cilantro leaves
- 2 tsp. salt
- 1 tsp. black pepper
- 1 tsp cumin
- Preheat oven to 400°F. Arrange tomatillos, stem side down, on a large rimmed baking sheet. Place onions, peppers, and garlic on prepared baking sheet. Bake at 400°F for 15 minutes or until garlic is softened. Remove garlic from baking sheet. Bake onion mixture 15 more minutes or until onion is tender and tomatillos and peppers are slightly charred. Remove from oven and cool slightly. When peppers are cool enough to handle, remove stems and seeds.
- Process roasted vegetables and garlic, in batches, in a food processor until smooth. Transfer to a deep saucepan on medium heat. Stir in lime juice and remaining ingredients. Bring to a simmer. Remove from heat.
- Ladle hot salsa into a hot jar leaving a 1/2 inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar and apply band, adjust to fingertip tight.
- Place jars in water bath canner. Make sure water is 1 inch above jars. Process pints for 20 minutes adjusting for altitude. Remove jars from canner and let completely cool for 24 hours. Check lid seals.
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