LOCATION: Recipes >> Preserving >> Salsa 22
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Salsa 22
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Tomatillo Salsa
5 c tomatilloes or green tomatoes, chopped
1 c long green chilies, seeded and chopped (about 3 chilies)
1 c jalapeno peppers, seeded and chopped (about 2 peppers)
2 c onions, chopped (about 2 medium)
1 c 5% acid vinegar
1/4 c bottled lime juice
6 cloves garlic, minced
1 T ground cumin
2 T minced cilantro
1 T salt
1 t red pepper
Combine all in large pan. Stir frequently over high heat until
mixture begins to boil. Reduce heat and boil gently for 20 minutes,
stirring occasionally.
Ladle hit salsa into hot pint jars, leaving 1/2 inch headspace.
Wipe jar rims and cap with prperly pre-treated lids. Adjust lids.
Process in BWB 20 minutes.
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