Betsy's Eclectic Tomatillo Salsa Verde

Ingredients:

 6 lbs tomatillos, husked and quartered
1 medium onion
1/2 bunch cilantro
1 - 2 T white wine vinegar or lime juice
20 slices bottled tamed pickled jalapeno peppers
salt to taste


Directions:

Steam tomatillos until fairly soft.  During this time, puree onion, cilantro, jalapenos, and vinegar or lime juice.  Add cooked tomatillos and salt and puree (do this in batches if necessary).  Freeze about 4 cups at a time in Ziplock bags.  Can be used as a dip, for enchilada sauce, or in chile verde.

Yummers.

2009