This recipe makes a large amount of salsa that works with everything from tortilla chips to eggs. It freezes with only minor changes in consistency, though if you have time to can extras, definitely go that route!
Servings 5 generous cups
- 10 Hatch chile peppers or 6 poblano peppers
- 5 jalapeno peppers
- 2.5 lbs. tomatillos, husked and rinsed to remove the stickiness under the “wrapper”
- 3 medium onions peeled and cut into thick rings
- 1.5 cups cilantro (loosely packed; or to taste)
- 1 tsp. Kosher salt or to taste
- 2 tsp. cumin optional
Char vegetables on all sides until dark brown splotches appear. Place the chiles in a plastic bag and allow them to sweat for about 20 minutes. Meanwhile, core the tomatillos. Remove chiles from plastic bag and peel off the skins. Remove the stems, seeds, and membranes as appropriate for your desired heat level: remember that if you’re heat-sensitive, the membranes adjacent to the seeds are where most of the capsaicin (the active ingredient in chiles that makes them hot) lives.
Add all ingredients to a food processor or blender; purée until smooth. Adjust seasoning as needed to taste.