No-Cook, Large-Batch Fresh Tomatillo Salsa

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I made this recipe to satisfy my craving for fresh salsa. Since I can't eat raw tomatoes, I substituted tomatillos. It worked! Now I can eat yummy salsa again.

Submitted by Georganna Gould Gore

Published on February 1, 2020

Prep Time:

1 hr

Additional Time:

8 hrs

Total Time:

9 hrs

Servings:

32

Yield:

4 cups

Jump to Nutrition Facts

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

Directions

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.

Nutrition Facts (per serving)

60	Calories
2g	Fat
12g	Carbs
2g	Protein

Nutrition Facts
Servings Per Recipe 32
Calories 60
% Daily Value *
Total Fat 2g	2%
Saturated Fat 0g	1%
Sodium 550mg	24%
Total Carbohydrate 12g	4%
Dietary Fiber 4g	13%
Total Sugars 7g
Protein 2g	4%
Vitamin C 54mg	60%
Calcium 30mg	2%
Iron 2mg	9%
Potassium 482mg	10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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