Ok here goes, I don’t really have a recipe for this so I’m just going to tell you what I do. It’s almost fool proof and very tasty and can be used for tons of things like, enchiladas, dips, salsa’s, tacos, my hubby would eat it with a spoon. It can be as mild or as hot as you would like it depending on what kinds of peppers you use and how many.

So I start with tomatillos, I grow my own. There are easy to grow other than a bug we ran across but I told that story in a previous blog. I use about 2 gallon size ice cream containers full of tomatillos Aren’t they pretty! Peel off the pod, wash them well and cut them into halves or quarters depending on their size. Place them in a very big bowl, this is going to make a bunch! Now when I’m harvesting my tomatillos I’m also picking tomatoes. When you’re going after that tomato way back there that you almost can’t reach you’re bound to knock off a green tomato or two. You can place them in the window and let them ripen on their own but they just won’t taste as good as the ripe ones you pick. Some people like fried green tomatoes, I’m not one of them, so I throw my green tomatoes into the green sauce mix too.

Then I use a couple of jalapeno peppers, some Anaheim peppers for a batch this big I use anywhere from 8 to 12 depending on how many I have on hand and what size they are. Then I cut 2 good sized onions into 6ths, Smash and peel and entire head of garlic and add all this to the bowl. Pour over about 1/4 cup of a good olive oil and salt and pepper the batch, stir it to coat and place this into 2 baking sheets, the big ones that are like 15x18 or something like that. This will generously fill 2 baking sheets. Looks yummy so far doesn’t it? Now throw these sheets into a 400 degree oven 1 at a time and roast them for 40 to 50 minutes until they are cooked, softened and just turning brown. It looks good enough to eat! And you will love the smell it perfumes your house with.

Next place this mixture into your blender, with my blender 1 sheet pan takes 2 blenders full, and then dump the blended mix into a large bowl. Be sure you use all the juices from the pan in the blender.

For this batch I didn’t think I had enough peppers and I didn’t want to run to the store. Then I remembered I had some dried peppers in the pantry. I broke off the stem and dumped the seeds then I placed 6 of them into a shallow bowl and poured boiling water over them and let them soak for a couple hours. Then as I was blending the roasted veggies I added these peppers to the blender. It adds a great deal of flavor and kind of smokey which is great for the recipe. The only down side is that it turns the green sauce a little brownish but it’s still beautiful so unless you only go in for looks this is a good alternative.

Add to the bowl more salt and pepper, about 1 tsp of cumin, maybe some garlic powder. The point here is to keep tasting. Sometimes I add a bunch of cilantro or some fresh lime juice. Just keep tasting until you like it.

Then place the sauce into clean jars with new lids and process for about 49 minutes. I use my steamer canner. I love this thing! If you want to know more about it I have written about it in detail in a previous blog.

Then take out your beautiful jars of green sauce and stand back and enjoy your labors. Now since I don’t have exact amounts here I can only tell you that this will make 4 or 5 quarts of green sauce, so stay flexible. You can store this for many months but if your family is like mine it won’t last that long.