Salsa verde season — the backyard setup

The tomatillos are producing well this year and I set up a backyard station for making salsa verde in volume. Photo documentation. Setup: outdoor gas burner, large comal, blender, sterilised jars. The workflow: tomatillos from the vine, straight to the comal for charring, into the blender with toasted serrano and charred onion, adjusted with salt and lime, into hot sterilised jars. I made 11 jars this weekend. They will last until spring. The photo of the row of jars with the dark green-grey colour of properly charred tomatillo salsa is the most satisfying thing I have made this year.