- 5 pounds tomatillos, husked and halved*
- 2 small onions, chopped
- 1 1/2 tablespoons chopped garlic
- 1 1/2 tablespoons kosher salt
- 3 habanero chile peppers, seeded and chopped
- 2 ‘Anaheim’ chile peppers, seeded and chopped
- 2 pasilla chile peppers, seeded and chopped
- 2 tablespoons chopped fresh cilantro
Grated zest and juice of 1 lime
1. Place the tomatillos cut side down on a baking sheet and set 4 inches below a very hot broiler. Once charred, flip and roast on the other side. Allow to cool.
2. Transfer the charred tomatillos plus their collected juices to a food processor. Add the onions, garlic, salt, peppers, cilantro, and lime. Pulse.
3. Pour into a large saucepan and bring to a boil, stirring frequently to prevent burning. Reduce the heat to low and simmer for 10 minutes.
4. Ladle into jars, leaving 1/2 inch headspace. Check for air bubbles, wipe the rims, and seal. Process for 15 minutes, adjusting for elevation.
Makes 3 pints
Store fresh tomatillos with husks in a paper bag in the refrigerator for 2 weeks. For longer storage, remove the husks; they’ll keep in the refrigerator for up to 3 months.