Tomatillo Salsa

Recipe Ingredients

5 1/2 cups	803g / 28oz	Chopped cored husked tomatillos - - (abt 2 lbs)
1 cup	62g / 2.2oz	Chopped onion
1 cup	146g / 5.1oz	Chopped green chilies
4		Garlic cloves - minced
2 tablespoons	30ml	Minced cilantro
2 teaspoons	10ml	Cumin
1/2 teaspoon	2.5ml	Salt
1/2 teaspoon	2.5ml	Red pepper
1 cup	237ml	Vinegar, 5% acidity
4 tablespoons	60ml	Lime juice

Recipe Instructions

Prepare Ball brand or Kerr brand jars and closures according to manufacturer's instructions.

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. At elevations higher than 1,000 feet, boil 2 additional minutes for each additional 1,000 feet elevation.

This recipe yields about 4 half-pints.

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

Source:
Allistra Corporation's recipe archive at http://www.homecanning.com/

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