No-Cook, Large-Batch Fresh Tomatillo Salsa

Name: No-Cook, Large-Batch Fresh Tomatillo Salsa
Total time: 540
Yield: 32
Ingredients: 10 pounds fresh tomatillos, husks removed; 1 pound roasted green chile peppers, stems removed; ½ pound celery; ½ pound onion; ½ cup lime juice; ¼ cup dried parsley; 3 tablespoons kosher salt; 2 tablespoons fresh oregano leaves; 2 tablespoons ground black pepper; 2 tablespoons minced garlic; 2 tablespoons dried sage; 2 tablespoons crushed dried rosemary leaves; 1 tablespoon ground cumin

Recipe by Georganna Gould Gore from allrecipes.com

Appetizer 9 Hr.

Ingredients

32 servings

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10 pounds fresh tomatillos, husks removed
•

1 pound roasted green chile peppers, stems removed
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½ pound celery
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½ pound onion
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½ cup lime juice
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¼ cup dried parsley
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3 tablespoons kosher salt

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2 tablespoons fresh oregano leaves
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2 tablespoons ground black pepper
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2 tablespoons minced garlic
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2 tablespoons dried sage
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2 tablespoons crushed dried rosemary leaves
•

1 tablespoon ground cumin

Instructions

Blend tomatillos, chile peppers, celery, and onion together in a food processor to desired consistency, working in batches. Pour into a 2-gallon stockpot as you go. Add lime juice, parsley, salt, oregano, pepper, garlic, sage, rosemary, and cumin; stir thoroughly.
Cover and allow to sit 8 hours to overnight outside of the refrigerator. Serve or spoon into plastic freezer bags and freeze.