1 1/4 lb husk-less tomatillos
2 fire roasted Hatch green chiles, chopped
1 onion, chopped (about 1 cup)
2 cloves garlic, chopped
1 teaspoon canning salt
1/4 cup bottled lime or lemon juice
Blanch the tomatillos. Add them to a food processor or blender (I used my Vitamix) and pulse until reduced to coarse chunks. Add the remaining ingredients and pulse until a chunky sauce forms. Pour into a heavy bottomed pan and bring to a boil. Reduce the heat and simmer until most of the liquid has evaporated, about 10 minutes.
If you'd like to can the sauce: Prep your jars and lids. Ladle the sauce in the jars, leaving 1/4 inch headspace. Process in a boiling water bath for 15 minutes.
If you would like to eat it fresh: Allow to come to room temperature then tightly seal and refrigerate up to one week.
Yield: about 3 8-oz jars
Note: A great source for canning information is the Blue Book guide to preserving. I highly recommend it for learning how to can. Here are some of my other favorite canning books and supplies.
My thoughts:Once I found myself with all those chiles, I had to think of something to do with them. I froze most of them but kept some out for experimenting. I love tomatillo sauce and thought it would be a perfect use for some of the chiles. They added just enough heat to keep it interesting but not so much the tomatillo flavor was drowned out. Perfect for burritos, sandwiches, quesadillas, tacos or any place you would use salsa, really.
I processed 2 jars for later use and refrigerated one to use for tonight's dinner but you could refrigerate all 3 jars (it really isn't that much sauce) or process them all for later.