Ingredients for - No-Cook, Large-Batch Fresh Tomatillo Salsa
2.
Roasted green chile peppers, stems removed 1 pound
12.
Crushed dried rosemary leaves 2 tablespoons
How to cook deliciously - No-Cook, Large-Batch Fresh Tomatillo Salsa
1 . Stage
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 . Stage
Cover and allow to sit 8 hours to overnight outside of the refrigerator. Serve or spoon into plastic freezer bags and freeze.
Recipe information
Cooking:
1 hour
Servings per container:
32
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