This is great served as an appetizer with taco chips, drizzled over eggs and served as a topping for any meat.
1 pound tomatillos – husked and washed
1 large white onion, sliced thickly
4 cloves garlic
1/3 bunch cilantro
We like our salsa grill roasted, so everything but the cilantro gets a little time on the grill before hitting the blender. Give it a zap or two until purified. Taste for seasoning and adjust a bit if you need to – adding salt and pepper to your preference.
If you don’t have a grill handy you could either use a comal, as they do in Mexico, which is just a simple flat fry pan, or your own favorite fry pan. Nothing wrong with just blending it all fresh either – try it both ways and see which you like best.
This can be processed in a hot water bath to preserve it for the winter, or put it in the freezer. Either way works really well. Bring it to a boil on the stovetop prior to processing and use hot jars. If you do a hot water bath, make sure your jars and seals are all sterilized and the seals are new – place carefully in hot water bath with 2 inches water over top of the jar and process pint jars for 35 minutes.