So, that said, I will backtrack and attempt to catch up through the next several posts. Last Saturday, I finally made the Salsa Verde that I had been contemplating. All the ingredients were finally gathered, and I learned some new things in the process. For example, I learned that long green chilies is another name for Anaheim peppers. They are also milder than jalepenos. I also learned how to roast them. After much googling I found a recipe here http://forums.gardenweb.com/forums/load/harvest/msg0712353015673.html that sounded good.
Then I found great instructions for roasting the peppers on the grill here. http://www.kalynskitchen.com/2009/09/how-to-roast-anaheim-green-chiles-on.html
Here are my Chilies all roasted and readied to be covered with plastic wrap.
I removed the husks from the tomatillos and washed them. They tend to be sticky.
May the chopping commence! I had never seen inside a tomatillo before!
All of my ingredients-tomatillos, Anaheim chilies, jalepenos, onions, and garlic were combined and simmered. I did not use oregano, but I did add plenty of fresh Cilantro during the last minute of cooking.
5 cups chopped tomatillos
1 1/2 cups seeded, roasted and chopped long green chilies (Anaheim)
1/2 cup seeded, finely chopped jalepenos
4 cups chopped onion
1 cup lemon juice
6 cloves garlic, minced
3 TB oregano (I used lots of fresh cilantro instead)
1 TB cumin
1 TB salt
1 tsp black pepper
Combine all ingredients (except cilantro) in a large pot and stir frequently over high heat until mixture begins to boil. Reduce heat and simmer for 20 minutes, stirring often. Add the chopped fresh cilantro at the last minute. Ladle hot salsa into jars, leaving 1/2 " headspace. Add lids and rings and process in boiling water canner for 15 minutes. Yields 3 1/2 pints.
Y'all come back,