This past weekend I tackled about 10 lbs. of tomatillos and I made a vat full of salsa verde. I peeled and roasted the tomatillos along with a sizable amount of onions, jalapenos and garlic.
Once the vegetables were cooked and wading in a pool of juices, I pureed all the ingredients into a small chunky salsa with added cilantro and other herbs and seasonings. I made a delicious pan of chicken enchiladas with this aromatic and tasty green sauce, but we inhaled the dish before I even thought of snapping a photo. Oh well. I ended up packaging and freezing the rest into several containers for future winter time enjoyment.
It was yummy!!