Name: No-Cook, Large-Batch Fresh Tomatillo Salsa
Prep time: 1 h
Cook time: 1 h
Yield: 32
Ingredients: Fresh tomatillos, husks removed - 10 pounds; Roasted green chile peppers, stems removed - 1 pound; Celery - ½ pound; Onion - ½ pound; Lime juice - ½ cup; Dried parsley - ¼ cup; Kosher salt - 3 tablespoons; Fresh oregano leaves - 2 tablespoons; Ground black pepper - 2 tablespoons; Minced garlic - 2 tablespoons; Dried sage - 2 tablespoons; Crushed dried rosemary leaves - 2 tablespoons; Ground cumin - 1 tablespoon

No-Cook, Large-Batch Fresh Tomatillo Salsa

Recipe information

Cooking:

1 hour

Servings per container:

Source:

More details

Ingredients for - No-Cook, Large-Batch Fresh Tomatillo Salsa

1. Fresh tomatillos, husks removed - 10 pounds

2. Roasted green chile peppers, stems removed - 1 pound

3. Celery - ½ pound

4. Onion - ½ pound

5. Lime juice - ½ cup

6. Dried parsley - ¼ cup

7. Kosher salt - 3 tablespoons

8. Fresh oregano leaves - 2 tablespoons

9. Ground black pepper - 2 tablespoons

10. Minced garlic - 2 tablespoons

11. Dried sage - 2 tablespoons

12. Crushed dried rosemary leaves - 2 tablespoons

13. Ground cumin - 1 tablespoon

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.