14 lbs tomatillos OR green tomatoes
12-20 Jalapenos
2 habanero or ghost pepper (Optional)
2 Large onions
2 limes zested, discard the white pith and keep meat
2 heads of garlic
2 TBSP dried oregano
2 tsp chipotle chili powder
3 tsp cumin
2 cups fresh chopped cilantro
2 TBSP Salt
Fresh cracked pepper
1.5 cups white vinegar
1. Heat grill on high heat
2. Take the husks off your tomatillos, cut ends of peppers, peel and cut onion into fourths, peel garlic
3. Put veggies on piping hot grill, you want them to get charred. Garlic I will usually put in my cast iron skillet with a little avocado oil so they don't fall between the grates.
4. Once vegetables are charred, remove from grill. You'll have to work in batches.
5. Put all the peppers, lime meat, garlic and onions in food processor or blender and blend until fairly smooth. Put into heavy bottom stock pot
6. Put tomatillos into food processor and pulse. Some I'll make smooth and others I leave chunky for some texture. Add to pepper mixture as you go.
7. Add all other ingredients to pot and taste. All the spices can be added to taste.
8. Cook until boiling and boil for 5 minutes.
9. Ladle hot salsa into hot, sterilized jars.
10. Attach lids and rings
11. Water bath for 20 minutes adjusting to altitude
Number Of Servings: 15 pint jars
Personal Notes: If you don't like spicy salsa use less jalapenos and omit the habanero.