Ingredients :

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* 1 gallon fresh tomatillos, husked and rinsed in cold water
* 2 cups coarsely chopped green chiles with some jalapenos or serranos, if desired
* 2-3 onions, quartered
* 4 cloves garlic, cut in quarters

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Method :

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(The amounts listed are approximate and can be adjusted to your own taste or amount of produce available.) In a large pot, bring tomatillos, onion, and garlic to a boil and simmer 5-10 minutes until tomatillos change color. Place in large colander to drain and cool. Place in large bowl and stir in chiles to distribute evenly. Process in food processor in batches until well-chopped but not pureed, then return all to large bowl. Place in pint-size freezer bags, about 1-1/2 cups per bag, squeezing out air.

When ready to use, thaw salsa. Place 2 Tbsp. oil in skillet and heat on medium until hot. Add salsa. Cook and stir about 3-5 minutes. Add broth or water if needed, and add salt, cilantro, or other desired seasoning to taste.