Purple tomatillo salsa

We are reminiscing as the cold is coming. This was one of our favorite recipes this summer.


5 ½ cups tomatillos

2 ½ cups jalapeños

3 ¼ cups onions

1 cup lemon juice

1 tablespoon cumin

¾ tablespoons salt

Add the vegetables to food processor after removing tomatillo husks, jalapeño stems, and quartering peeled onions. Process, stir in the rest of the ingredients and enjoy! We like gently  processed vegetables for a heartier salsa. It works great as a marinade.  We enjoy smothering two to three cups on tofu and baking for 20 to 40 minutes at 350 °F.