Salsa

• 1 12 lbs tomatillos or 2 (28 ounce) cans tomatillos
• 2 yellow onions, peeled, rough-chopped
• 1 bunch cilantro, rinsed, rough-chopped
• 8 -10 serranos, rough-chopped, stems removed (hot chili peppers)
• 34 cup capers
• 6 garlic cloves, peeled
• 2 tablespoons kosher salt
• 2 teaspoons crushed black pepper
• 12 cup rice wine vinegar

1. Peel husks and blanch tomatillos (in boiling water, about 5 minutes).
2. Peel, skin and rough-chop tomatillos.
3. If using canned tomatillos, drain and lightly rinse them.
4. Puree tomatillos, onions, cilantro, serranos, capers and garlic in a food processor or blender.
5. Add salt, pepper and vinegar to vegetables, and pulse until well-blended.
6. Taste salsa and adjust salt and pepper, to taste.

tomatillos, yellow onions, cilantro, serranos, capers, garlic, kosher salt, black pepper, rice wine vinegar

Taken from www.food.com/recipe/salsa-284210 (may not work)