8-10 Tomatillos, peeled of brown "paper wrapping" and washed
1 large green bell pepper, seeded and quartered
2 jalapeno peppers, seeded and halved
2 large cloves garlic, peeled and halved
1 bunch of cilantro, stems removed
1 - 2 tablespoons of fresh squeeze lime juice (juice of 1 lime), to taste
1/4 - 1/2 teaspoon kosher salt
water, for blanching tomatillos
bowl of ice water for cooling tomatillos
1 - Place tomatillos in large saucepan and cover with water. Place pan on stove and bring just to a boil to brighten color to a vibrant green but DO NOT COOK. Immediately remove tomatillos into ice bath to stop cooking.
2 - Meanwhile, in food processor or high-powered blender, add pepper, jalapeno and garlic. Pulse several times or until veggies and garlic are coarsely chopped and mixed well.
3 - Add cilantro to food processor and pulse 6-8 times more.
4 - Add tomatillos, lime juice and salt to processor and turn on to process into salsa. When tomatillos have been broken down, salsa is ready. To use immediately, you can throw a few chips of ice into the food processor to cool it down otherwise, refrigerate until ready to use.
Recipe makes twelve 1/4 cup servings.
*Nutritional data created using ingredient compilation program for 2,000 calorie diet and is deemed close but not exact.