I absolutely love freshly made green salsa made with tomatillos from my garden. I can, and do, eat it straight from the spoon! I always plant several tomatillo plants so I can preserve some to see me through the winter months. Here is my favorite recipe for preserving this salsa (*ingredients listed below). It is so easy!
Place the tomatillos, jalapenos, green chilies, and onion and garlic (still in their skin) on a roasting tray. Roast in an oven at 450°F for 15 minutes. Remove from oven and rotate and stir, then place back into the oven for an additional 15 minutes.
Cut of the stem end of the jalapenos and remove the skin from the onions. For the garlic, simply squeeze out the pulp. Place everything into the bowl of a food processor and pulse until desired consistency is reached. The tomatillos exude a lot of liquid, but don't waste it, pour it into the bowl with the pulp. Once everything is chopped up, I will pour it all into a saucepan to keep it warm. However, reserve about a cup of the sauce in the processor bowl and add the cilantro and pulse to chop it all up then pour it all into the pan and stir it in (simple way to chop it all). Add the vinegar, salt and lime and heat through. Bottle as usual, leaving a 1/2 inch head space and process in a water bath for 15 minutes (For my altitude, 4800 ft, I process for 25 minutes).
Remember, the flavors will meld as it sits, so when you taste it before bottling don't be put off by the strength of the flavor. It will mellow! Give it at least a month.
2 lbs. tomatillos, husked and washed
1 large onion
1 c. (or thereabout) green chili peppers or a combination of (I used Anaheim and jalapenos)
4 large cloves garlic
1/2 white vinegar
1/2 tsp. salt
1/4 c. lime juice (2 limes)