Thank you to Heather Kelly from Waterloo Region Master Gardeners for sharing this recipe.
Recipe
Ingredients
- 2 kg tomatillos (4 lbs)
- 2 onions medium
- 2 jalapeno peppers
- 6 cloves garlic
- 125 ml lime juice (fresh. ½ cup / 4 oz. About 4 to 6 key limes)
- 25 g coriander (aka cilantro. Chopped fresh. ¼ cup / 1 oz / 4
tablespoons) - 2 teaspoons salt (OR non-bitter, non-clouding salt sub)
- 1 teaspoon ground black pepper
Instructions
- Start heating oven to 225 C / 425 F.
- Husk the tomatillos, and wash them. Don’t peel. Arrange on baking sheet,
stem side down. - Wash the jalapenos, cut in half. Seed or not — up to you. Place cut side
down on tray. - Don’t peel the onion. Cut each into wedges of four. Arrange on baking
sheet, peel sides up. - Peel the cloves of garlic. Add to tray.
- Put tray in oven, bake until garlic cloves are soft — about 15 minutes.
- Remove garlic, put in a food processor bowl.
- Put tray back in oven, and bake until onion is tender — about another 15
minutes. Peppers and tomatillos should be starting to char a bit. - Remove tray from oven, and let stand to cool a bit.
- Remove and discard stems and seeds from the peppers, add peppers to
a food processor bowl. - Remove and discard skin from onion, add onion to food processor bowl.
- Add tomatillos to food processor bowl. (To be clear, the tomatillos never
get peeled.) - Whiz in food processor until smooth.
- Add all the remaining ingredients.
- Bring to a simmer, then remove pot from heat.
Ladle hot sauce into heated jars, leaving 2 cm (½ inch) headspace.
Process jars for 20 minutes; increase time as needed for your altitude.
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