My daughter's garden produced many more tomatillos than they could use this year - they were overflowing with them. My daughter, granddaughters and I gathered around the table and removed hundreds of husks and filled about four Ziploc bags.
I washed them when I got home (the removed-husks leave a sticky residue) and when they were dry I put the bags in the freezer.
I decided to make the sauce (not to can, but to use this month) and placed the small, whole tomatillos on parchment on a grilling sheet with1 large onion cut in chunks, 2 garlic cloves, and 1 chopped jalapeno pepper. If I could have found one at the grocery store here in the New England winter, I would have added a chunked Pobano pepper. I didn't oil, salt or pepper but decided to add the seasonings later when I pureed the lot.
I roasted in the oven for 25 minutes at 400 degrees.
At this point, I made a huge poor decision. I turned off the oven and let the vegetables sit in the warm oven for about an hour. The moisture in the oven condensed on the oven floor, on the walls and door, and apparently the inside the oven window. It also apparently condensed in the upper oven display panel. (It is a GE Profile electric double oven.)
The oven does not turn on (yes, we tried the circuit breaker over and over after drying out the oven by leaving the doors open for hours.) I seem to have shorted out the display panel and we are waiting for a technician next week.
In any event, I put these cooled vegetables in the Magic Bullet (food processor or blender of any type works) with 1 zested and juiced lime, some sea salt, and a 1/2 cup of chopped cilantro and pureed the mix. Salt further to taste. I made 1 pint of very thick and spicy sauce.
Can't wait to use it for enchiladas, although it can also be used as an added garnish to any Latin dish. When I bake with it, as I will with enchiladas, I will add some Corona beer to the sauce.
