Mama's Tomatillo Salsa Verde

The Food Bank farm was overflowing with tomatillos last weekend.
Yes, I went a little overboard with the tomatillo picking

I was very excited to make and freeze tomatillo salsa verde
I admired the beauty...

And set about preparing the salsa:

Tomatillo Salsa Verde

1 pound tomatillos (about 15), husked, rinsed and roughly chopped (really, if you have a decent food processor you can cut into quarters)
1 jalapeno (slice)
3/4 cup fresh cilantro
1 tsp salt
1 tbsp sugar

Place all the ingredients in a food processor or blender. You could fully puree, but I "almost" puree the salsa

If you are packing the freezer, maybe you do this four or five more times.

I'll be doing some recipe adjustments in the near future as I didn't manage to fully take advantage of the mounds of tomatillos. Perhaps I'll try basil instead of cilantro and add cipollini onion. Not mexican...but, really, one does need to find some more than one use for this husky guys.