How to Prepare Yummy Easy Tomatillo Salsa Big Batch ( Approx. 3 QTS)

Easy Tomatillo Salsa Big Batch ( Approx. 3 QTS). Easy Recipe: Tomatillo Salsa. by Regina Yunghans. This salsa is a simplest of salsa verdes, with that fresh, tangy zing of tomatillos. This can be made raw, but roasting adds a smoky flavor that my sister and I agree (for once!) should not be skipped.

It uses both tomatoes and tomatillos to create a completely unique flavor. Okay let me know if you have any questions about this Roasted Tomato and Tomatillo Salsa. It's a great combo to keep in mind for your next batch of homemade Salsa. You can cook Easy Tomatillo Salsa Big Batch ( Approx. 3 QTS) using 8 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Easy Tomatillo Salsa Big Batch ( Approx. 3 QTS)

1. 🢂 30 each of Tomatillos (unhusked).
2. 🢂 1 each of whole large onion (any will suffice, I use yellow).
3. 🢂 3 clove of garlic.
4. 🢂 2 bunch of Fresh Cilantro ( leaves and the tender stems).
5. 🢂 3 tbsp of fresh lime juice.
6. 🢂 1 of coarse sea salt.
7. 🢂 3 each of Hot Peppers (jalapenos, Haberneros, etc).
8. 🢂 1 cup of H2O.

Roasting the tomatillos helped thicken the salsa a bit, and really brought out the flavor. This was soo easy and sooo good! Chipotle Tomatillo Salsa recipe: Try this Chipotle Tomatillo Salsa recipe, or contribute your own. Put all ingredients in a blender.

step by step Easy Tomatillo Salsa Big Batch ( Approx. 3 QTS)

1. After removing the Husks off the tomatillos,(mine were from my garden), wash them off so they don't feel sticky. Then rough chop them. Set in a bowl to the side..
2. Skin the onion. Then rough chop it as well. Put in a bowl. And peel the garlic cloves. Put them in the same bowl. If you prefer you may chop them..
3. Pick through and wash the cilantro. Set aside. Now it's your own decision as if you prefer spicy or not. If not skip to step five..
4. Wearing gloves is a must if you must split your peppers of choice and take out the seeds. I leave them whole myself. Deseeding takes away from the heat if you ask me..
5. In a food processor, with the chopping blade in, fill it with tomatillos, onions, garlic, cilantro, and peppers to about three quarters from the top of the vessel. Put the lid on and pulse chop until it looks like thick green mush..
6. Now on full chop, add the lime juice, and water to your desired consistency. Some times I just add the lime juice and no water because it makes it's own liquid in the process. It's really up to the individual's personal preference..
7. Salt it to taste..

Process at high speed until you have a slightly textured liquid. Recipe by: "Salsa" by Reed Hearon. Make a big batch for a great dipping salsa. Season both sides of tomatillo slices with salt. Freeze masa dough - Make a double batch of masa dough and freeze half of it for another day.