Salsa Verde

By á-47

Makes 6 half-pints

Ingredients

• 3 lb. tomatillos, husked and rinsed
• 4 poblano chili peppers
• 4 serranos
• 8 cloves garlic, minced
• 1 Tbsp. salt
• 1 tea. sugar
• 2/3 cup white vinegar
• 1/4 cup chopped onion
• 1/4 cup loosely packed cilantro
• 1/4 cup lime juice

Preparation

Step 1

Preheat broiler. Place tomatillos, poblanos and serranos in batches if necessary, in a foil lined baking sheet. broil 4-5" from the heat for 14-16 minutes or until charred, turning once. Remove from broiler. Wrap poblanos and serranos in the foil. Let stand about 20 minutes or until cool enough to handle. Discard stems and seeds; peel off and discard skins. In a food processor or blender combine tomatillos, peppers, garlic, salt, and sugar. Cover and process until chopped.

Transfer tomatillo mixture to a 5-6 qt. saucepan. Stir in vinegar, onion, cilantro, and lime juice. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Remove from heat.

Ladle hot salsa into hot sterilized half-pint jars. Wipe rims, adjust lids.

Process in boiling water canner for 15 minutes.