salsa verde en été

The tomatillo in all her splendor. A nightshade. Ethereal in her papery skin. Incompatible by herself, she needs a partner to help her grow.

This post is dedicated to all of those brave souls who are strong enough to turn on their oven in the summer for extended lengths of time. We salute you.

salsa verde | 4 pint jars
adapted from Canning for a New Generation by Lianna Krissoff

3 1/2 pounds tomatillos, husks removed, rinsed
1 medium onion, peeled and cut into 1-inch chunks
3-5 large serrano chiles
5 large cloves garlic, peeled
1 bunch of fresh cilantro
2/3 cup fresh lime juice (1-2 limes)
kosher salt to taste

Preheat the oven to 500 degrees.

Put all the vegetables in a single layer on a rimmed baking sheet and roast for 20-35 minutes, turning occasionally, until blackened in spots and the tomatillos are soft and collapsed and leaking.

Puree the vegetables in batches, along with their juices and the cilantro, in a blender. Pour the puree into a pot and stir in the lime juice and salt. Bring to a boil.

Ladle the hot salsa into jars, leaving 1/2-inch head space at the top. Process in a hot water bath for 5 minutes. Rest the jars on a teatowel until cooled. Refrigerate any unsealed jars.