Salsa Verde (Robyn made)

By á-47

Ingredients

• 7 cups chopped cored tomatillos (about 12 medium)
• 10 jalapenos, (I used Hatch chilies)
• 1 large white onion
• 2 cloves garlic, finely chopped
• 1/2 cup lime juice
• 2 tea. cumin
• 1 tea. dried oregano
• 1 tea. salt
• 6 (8 oz) half pint jars or freezer containers

Preparation

Step 1

Roast tomatillos, chilies and onion on the Traeger until blackened in spots. Pulse in blender to desired consistency.

Add garlic, lime juice, cumin, oregano, and salt.

I put in 1 cup freezer containers.

OR - Ladle hot salsa into hot jars. Apply lid and band. Process in a boiling water canner for 20 minutes.