Yield: 4-5 pints
2 lbs. tomatillos, husks & stems removed (approx. 25-30 medium size)
4 garlic cloves
1 medium onion
1/2 lb. Anaheim green chile peppers; may substitute other large green chiles such as New Mexico or poblan
2 small or 1 large jalapeno
1/2 cup cilantro, loosely packed
1 teaspoon cumin
2 teaspoons black pepper (optional: use half black pepper & half white pepper)
1 teaspoon dried oregano (preferably Mexican)
1 teaspoon kosher salt
2 tablespoons cider vinegar (may omit if not canning salsa)*
1/4 cup bottled lime juice (okay to use fresh if not canning salsa)
Roast tomatillos, chile peppers, onions and garlic. Preheat oven to 500°. Place veggies in single layer on foil-lined baking sheet. Bake 15-20 minutes until tomatillos & peppers are charred, softened, and oozing juices.
Peel, stem, and seed the green chiles. Stem the jalepeños (skin can be left on) and leave seeds in half of them. Leave skin on tomatillos.
Add roasted veggies (including juices that collected after roasting) and remaining ingredients to a a large, heavy stock pot. Use an immersion blender to blend until desired consistency — anywhere from slightly chunky to pureed.
Bring mixture to a boil, reduce heat, cover and simmer 15 minutes. Pour salsa into hot, sterilized pint or half pint jars, leaving 1/4 inch headspace. Process for 15 minutes in boiling water canner. Turn off heat and remove cover; leaving jars in hot water for 5 minutes. Remove jars carefully and rest on towel undisturbed for 12-24 hours.
If any jars don't seal, store in fridge to use within 2 weeks; or freeze. Canned salsa tastes better if it's stored unopened for at least 1 month to allow flavors to blend and vinegar to mellow. Recipe may be doubled or tripled.