Last year was the first time I had ever grown tomatillos. They were so abundant that I had enough to eat, give away and freeze for future gatherings. What I didn’t expect was how well the salsa would freeze.
—KIM BANICK SALEM, OR
PREP: 15 MIN. • BAKE: 35 MIN. • MAKES: 2 CUPS
2 pounds medium tomatillos (about 16), husks removed and halved
2 large sweet onions, coarsely chopped (about 4 cups)
2 serrano peppers, seeded and chopped
6 garlic cloves, peeled and halved
1/4 cup olive oil
1/3 to 1/2 cup water
1/2 cup chopped fresh cilantro
2 tablespoons lime juice
1 teaspoon salt
1. Preheat oven to 425°. In a large bowl, toss tomatillos, onions, peppers and garlic with oil. Divide mixture between two 15x10x1-in. baking pans. Roast 35-40 minutes or until lightly browned, stirring occasionally. Cool slightly.
2. Process mixture in a food processor until smooth, adding water to reach desired consistency. Add remaining ingredients; pulse just until combined.
NOTE Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
FREEZE OPTION Freeze cooled salsa in freezer containers. To use, thaw completely in refrigerator.