And this year, our garden yielded about a billion and a half Poblano, Anaheim and Jalapeño peppers. I’m not even exaggerating. Much at least.
And thus, we’ve had to start asking the tough questions: How many times can I make stuffed Poblanos for dinner before the kids start complaining? And how many bags of peppers can we give the neighbors before they start complaining? And what can we do with all these peppers without everybody complaining?
The answer: Make tomatillo sauce.
I love tomatillo sauce– dump it over pork tenderloin in the crock pot for chile verde. Pour it over enchiladas. Dip chips. Smother burritos. The list is endless. And delicious.
And so, here’s my supereasy freezer Tomatillo salsa recipe… it makes 4-5 big bags full that you can use over time so make some space in your freezer!
Freezer Tomatillo Sauce
20-25 tomatillos (peeled)
20-25 peppers (a variety of kinds, whole)
6 cloves garlic
1 bunch cilantro
1 -2 tbsp salt
1 tbsp cumin
Preheat oven to 400. spread tomatillos, peppers and onion on a jelly roll pan. (You may need to use 2 pans). Place in oven 15-20 mins until skins start to brown. Flip and brown other side an additional 15-20 mins.
Take out of oven. Let cool for 10 mins and then carefully peel the charred parts of the peppers. Remove stems. Remove seeds for a milder sauce.
Place all ingredients into the blender (work in batches) and puree until smooth. Pour finished puree into a big metal bowl and add additional salt to taste.
Seal in 2-3 cup portions in ziplock bags and freeze until you are ready to use.