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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 12 |
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This is wonderful with chips or I will use it with burritos. This is from the Ball Complete Book of Home Preserving. The process time is for elevations 0-1,000 ft, adjust for your area if needed. Ingredients:
5 1/2 cups chopped cored husked tomatillos |
1 cup chopped onion |
1 cup chopped seeded green chili pepper |
1/2 cup white vinegar |
4 tablespoons lime juice |
4 garlic cloves, finely chopped |
2 tablespoons finely chopped cilantro |
1/2 teaspoon salt |
1/2 teaspoon hot pepper flakes |
Directions:
1. Prepare canner, jars and lids.
2. In a saucepan combine tomatillos, onion, chili peppers, vinegar, lime juice, garlic, cilantro, cumin, salt and hot pepper flakes. Bring to boil over medium-high heat, stirring constantly. Reduce heat and boil gently, stirring frequently, for 10 minutes.
3. Ladle hot salsa into hot jars, leaving 1/2in headspace. Remove air bubbles and put on lids and bands.
4. Put jars in canner and process 15 minutes.
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