Use the canned sauce for:
- slow cooker chile verde with pork or chicken thighs/drumsticks
- Marinade or meat cooking sauce
- over tortillas, chips, or Eggy Quesadillas
Sterilize 3 pint jars and 1 half-pint jar.
Puree the following in blender (or food processor) to your desired chunky/smoothness. I usually have to do this in two batches to fit in the vitamix.
2.5 lbs tomatillos, husked and rinsed, then quartered
1 white onion, peeled & diced
green chiles: 2-4 jalapenos, and/or roasted poblano peppers
1 C cilantro
3 cloves garlic
1 TB fresh oregano leaves (omit if you don't have)
6 TB lemon juice
1.5 tea salt
0.5 tea fresh ground black pepper
enough water to get the blades going
Pour into large saucepan. Bring to a boil, then simmer uncovered for 20 minutes to thicken.
Ladle hot liquid into sterilized jars. Wipe rims clean, screw lids on.
Process in hot water bath canner for 15 minutes.
Yields 3 pints plus potentially a little extra.