Easy Tomatillo Salsa Big Batch ( Approx. 3 QTS). We started with the same tomatillo salsa recipe several years ago and we've both evolved it in somewhat opposite directions. I've stripped it down to the very essential, and she's added her signature with a few additional ingredients. My most basic of basic recipes follows, along with her additions.

That's why I'm making this recipe using some leftover rotisserie chicken and Herdez Tomatillo Verde Cooking Salsa. Having two of the main ingredients already prepared, this delicious meal will be. Anaheim's or other large mild green chili's can be substituted. You can cook Easy Tomatillo Salsa Big Batch ( Approx. 3 QTS) using 8 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Easy Tomatillo Salsa Big Batch ( Approx. 3 QTS)

1. It's 30 each of Tomatillos (unhusked).
2. Prepare 1 each of whole large onion (any will suffice, I use yellow).
3. It's 3 clove of garlic.
4. You need 2 bunch of Fresh Cilantro ( leaves and the tender stems).
5. It's 3 tbsp of fresh lime juice.
6. Prepare 1 of coarse sea salt.
7. Prepare 3 each of Hot Peppers (jalapenos, Haberneros, etc).
8. You need 1 cup of H2O.

I prefer to remove the seeds and veins from the Chipotles so that the flavor and smokiness comes forward without being too spicy. Remove chiles and tomatillos with a slotted spoon and transfer to the bowl of a food processor or blender and add garlic, lime juice, Tabasco, and cumin. Make a big batch for a great dipping salsa. Season both sides of tomatillo slices with salt.

Easy Tomatillo Salsa Big Batch ( Approx. 3 QTS) step by step

1. After removing the Husks off the tomatillos,(mine were from my garden), wash them off so they don't feel sticky. Then rough chop them. Set in a bowl to the side..
2. Skin the onion. Then rough chop it as well. Put in a bowl. And peel the garlic cloves. Put them in the same bowl. If you prefer you may chop them..
3. Pick through and wash the cilantro. Set aside. Now it's your own decision as if you prefer spicy or not. If not skip to step five..
4. Wearing gloves is a must if you must split your peppers of choice and take out the seeds. I leave them whole myself. Deseeding takes away from the heat if you ask me..
5. In a food processor, with the chopping blade in, fill it with tomatillos, onions, garlic, cilantro, and peppers to about three quarters from the top of the vessel. Put the lid on and pulse chop until it looks like thick green mush..
6. Now on full chop, add the lime juice, and water to your desired consistency. Some times I just add the lime juice and no water because it makes it's own liquid in the process. It's really up to the individual's personal preference..
7. Salt it to taste..

This is a delicious Salsa to add to your repertoire! It uses both tomatoes and tomatillos to create a completely unique flavor. Okay let me know if you have any questions about this Roasted Tomato and Tomatillo Salsa. It's a great combo to keep in mind for your next batch of homemade Salsa. Roasting the tomatillos helped thicken the salsa a bit, and really brought out the flavor.