No-Cook, Large-Batch Fresh Tomatillo Salsa
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Description
I made this recipe to satisfy my craving for fresh salsa. Since I can't eat raw tomatoes, I substituted tomatillos. It worked! Now I can eat yummy salsa again.
Ingredients
- 10 pounds fresh tomatillos, husks removed
- 1 pound roasted green chile peppers, stems removed
- ½ pound celery
- ½ pound onion
- ½ cup lime juice
- ¼ cup dried parsley
- 3 tablespoons kosher salt
- 2 tablespoons fresh oregano leaves
- 2 tablespoons ground black pepper
- 2 tablespoons minced garlic
- 2 tablespoons dried sage
- 2 tablespoons crushed dried rosemary leaves
- 1 tablespoon ground cumin
Directions
- 1. Blend tomatillos, chile peppers, celery, and onion together in a food processor to desired consistency, working in batches. Pour into a 2-gallon stockpot as you go. Add lime juice, parsley, salt, oregano, pepper, garlic, sage, rosemary, and cumin; stir thoroughly.
- 2. Cover and allow to sit 8 hours to overnight outside of the refrigerator. Serve or spoon into plastic freezer bags and freeze.
Nutrition Facts
serving: 4 cups
calories: 59.8 kcal
carbohydrates: 11.6 g
protein: 1.9 g
saturated fat: 0.2 g
sodium: 549.9 mg
fiber: 3.5 g
sugar: 6.8 g