Salsa Verde - Chicken Enchiladas

This green salsa turned out great! We used it for chicken enchiladas, but you could also eat it with chips or even fish tacos! I divided this in half as we didn't have 4 pounds of tomatillos. Refrigerate covered up to 5 days.  You can also can the salsa by using boiling water method.

4 pounds of tomatillos, husks removed

1 T olive oil or grapeseed oil

1 cup distilled white vinegar 

1 pound yellow onions, chopped

1/2 chili peppers, stems and seeds removed

2 garlic cloves, peeled

1/4 cup fresh cilantro

1 t salt

1. Preheat broiler. Wash and dry the tomatillos.  Lightly brush half of the tomatillos with oil and arrange on baking sheet with step-side down. Broil until blackened in spots. Remove and cool to room temperature. 

2. Puree the remaining raw tomatillos with the vinegar in blender or food processor. Remove to large saucepan. Puree the onions, chili peppers, and garlic with the cooked tomatillos and any juice left in the pan. Add to saucepan.  Bring to boil, reduce heat and simmer until thickened.  Approx 10-15 minutes.  STir in the cilantro and salt and remove from heat. 

Enjoy!