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I made this recipe to satisfy my craving for fresh salsa. Since I can’t eat raw tomatoes, I substituted tomatillos. It worked! Now I can eat yummy salsa again.
Ingredients
- 10 pounds fresh tomatillos, husks removed
- 1 pound roasted green chile peppers, stems removed
- ½ pound celery
- ½ pound onion
- ½ cup lime juice
- ¼ cup dried parsley
- 3 tablespoons kosher salt
- 2 tablespoons fresh oregano leaves
- 2 tablespoons ground black pepper
- 2 tablespoons minced garlic
- 2 tablespoons dried sage
- 2 tablespoons crushed dried rosemary leaves
- 1 tablespoon ground cumin
Directions
Step 1
Blend tomatillos, chile peppers, celery, and onion together in a food processor to desired consistency, working in batches. Pour into a 2-gallon stockpot as you go. Add lime juice, parsley, salt, oregano, pepper, garlic, sage, rosemary, and cumin; stir thoroughly.
Step 2
Cover and allow to sit 8 hours to overnight outside of the refrigerator. Serve or spoon into plastic freezer bags and freeze.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 32 | |
| Calories 60 | |
| % Daily Value * | |
| Total Fat2g | 2% |
| Saturated Fat0g | 1% |
| Sodium550mg | 24% |
| Total Carbohydrate12g | 4% |
| Dietary Fiber4g | 13% |
| Total Sugars7g | |
| Protein2g | |
| Vitamin C54mg | 268% |
| Calcium30mg | 2% |
| Iron2mg | 9% |
| Potassium482mg | 10% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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