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Tomatillo Salsa
Yield: about 4 half-pints.

5 1/2 cups chopped, cored and husked tomatillos (about 2 pounds)
1 cup chopped onion
1 cup chopped green chilies
4 cloves garlic, minced
2 tablespoons minced cilantro
2 teaspoons cumin
1/2 teaspoon salt
1/2 teaspoon red pepper
1 cup vinegar, 5% acidity
4 tablespoons lime juice

Prepare Ball brand or Kerr brand jars and closures according to
instructions found in Canning Basics.

Combine all ingredients in a large saucepot. Bring mixture to a
boil; reduce heat and simmer 10 minutes. Carefully ladle hot salsa
into hot jars, leaving 1/4-inch headspace. Wipe jar rim clean.
Place lid on jar with sealing compound next to glass. Screw band
down evenly and firmly just until a point of resistance is met
fingertip tight.

Process 15 minutes in a boiling-water canner.

Note: When cutting or seeding hot peppers, wear rubber gloves to
prevent hands from being burned.

For altitude adjustment increase processing as indicated below:

1,001 to 3,000 ft. 5 minutes
3,001 to 6,000 ft. 10 minutes
6,001 to 8,000 ft. 15 minutes
8,001 to 10,000 ft. 20 minutes


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