No-Cook, Large-Batch Fresh Tomatillo Salsa

I made this recipe to satisfy my craving for fresh salsa. Since I can't eat raw tomatoes, I substituted tomatillos. It worked! Now I can eat yummy salsa again.

Ingredients

• 10 pounds fresh tomatillos, husks removed
• 1 pound roasted green chile peppers, stems removed
• 0.5 pound celery
• 0.5 pound onion
• 0.5 cup lime juice
• 0.25 cup dried parsley
• 3 tablespoons kosher salt
• 2 tablespoons fresh oregano leaves
• 2 tablespoons ground black pepper
• 2 tablespoons minced garlic
• 2 tablespoons dried sage
• 2 tablespoons crushed dried rosemary leaves
• 1 tablespoon ground cumin

Steps

1. Blend tomatillos, chile peppers, celery, and onion together in a food processor to desired consistency, working in batches. Pour into a 2-gallon stockpot as you go. Add lime juice, parsley, salt, oregano, pepper, garlic, sage, rosemary, and cumin; stir thoroughly.
2. Cover and allow to sit 8 hours to overnight outside of the refrigerator. Serve or spoon into plastic freezer bags and freeze.