I start out by grilling 2 lbs. of tomatillos until slightly charred.
Don't worry if they get a bit black, it just adds to the smokey flavor.
Chop them fine or process in a food processor.
Broil a red onion cut in wedges, about 5 jalapenos which you have seeded, and the same amount of poblanos.
Meanwhile, place a pint of cherry tomatoes, a half cup of pickled jalapenos, 4 garlic cloves, 1 tsp. sugar and 1 tsp. salt in the food processor and pulse until chunky.
Add some raw chopped red onion and one can of rotel.
Then place the roasted veggies in the processor and add the juice of 3 limes and 3 tablespoons of red wine vinegar. I also add cumin powder at this time, about 2 tablespoons. Process and add this mixture to the tomatillos.
Stir in chopped cilantro to taste.
I am sure this can be canned but around here it goes too fast so I just put it in the refrigerator.
I used my harvested tomatillos but all of my tomatoes were long gone so I had to buy them. This is a very inexpensive salsa to make when you have the veggies in your garden.
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~Danae