Tomatillo Green Salsa

By myoung

Ingredients

• 5 cups chopped tomatillos
• 1-1/2 cups seeded, chopped long green chiles
• 1/2 cup seeded, finely chopped jalapeño peppers
• 4 cups chopped onions
• 1 cup bottled lemon or lime juice
• 6 cloves garlic, finely chopped
• 1 tablespoon ground cumin (optional)
• 3 tablespoons dried oregano leaves (optional)
• 1 tablespoon salt
• 1 teaspoon black pepper
• Can use green tomatoes instead of tomatillos.
• Yield: About 5 pints

Details

Servings 1
Adapted from nchfp.uga.edu

Preparation

Step 1

Combine all ingredients in a large saucepan and stir frequently over
high heat until mixture begins to boil, then reduce heat and simmer for 2O minutes, stirring occasionally. Ladle hot into clean, hot pint jars, leaving ½-inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened, clean paper towel; apply two-piece metal canning lids.