Tomatillo Salsa
By á-174942
Ingredients
- 5 1/2 cups chopped cored husked tomatillos - (abt 2 lbs)
- 1 cup chopped onion
- 1 cup chopped green chilies
- 4 garlic cloves 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
Details
Servings 4
Preparation
Step 1
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.
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