This salsa is great over enchiladas or alongside barbecued meats. Makes 3 cups.
4 cups chopped tomatillos
2 cups chopped onions
¼ cup chopped sweet red peppers
1 small jalapeño pepper, minced (wear plastic gloves while handling)
1 teaspoon olive oil
¼ cup lemon juice
¼ cup chopped fresh parsley
½ teaspoon salt
In a large saucepan, combine the tomatillos, onions, red peppers, jalapeño peppers and oil. Cook, stirring. Bring to a boil over medium-high heat. Cook and stir for 10 minutes, or until reduced by half. Stir in lemon juice, parsley and salt. To freeze, pack the cooled (and cooked) salsa in small freezer-quality plastic containers. To use, thaw overnight in the refrigerator or briefly in the microwave.