Roasted green salsa.

[steve garro]

Batched it up yesterday & actually measured things.
Makes 10 quarts.

8lbs tomatillos
5lbs roasted Hatch Chilis
10 lg Jalapeno
8 lg Serranos
3 bulbs of garlic
2 lg white onions
1 cup white viniagre
2T salt, heaping.
15 dried chili japonese

Clean the husks from the tomatillos, rinse, and boil until they are brigh green and plump - remove as they become bright green, differs as per size - Set aside - they are HOT..

If you can't buy Hatch chilis roasted you better get to work, as that's allot of chilis.
We get them roasted by the gunny sack in fall.
Roasted, skinned, de-seeded, de-stemmed.

3 bulbs of garlic, cleaned & browned in just enough oil to not char.

Onions - just chunk 'em up.

Take the jalapenos & serranos and just barely cut off the stems & char them on the BBQ grill, until 75% of the skin is charred. Do not remove the char.

Throw it all in the blender, let sit over night, and jar.

Freeze or jar, but if you freeze it give it 1.5" to expand.

Best if cured at least a day or two.
- Garro.
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Guajillo's simmering on the stove now for dinner tonight.