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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Look out this one is hot hot hot but delicious. Read more . The cooking time for canning is 25, but only 10 if you don't can the salsa. Ingredients:
5 1/2 c. chopped, cored, husked tomatillos |
1 c. chopped onion |
1 c. chopped green chilies ( i use a mix of jalapenos, serranos and habaneros) |
4 cloves garlic, minced |
2 tb minced cilantro (more or less to suit own taste) |
2 tsp cumin |
1/2 tsp salt |
1/2 tsp red pepper |
1 c. vinegar. 5% acidity |
1/4 c. lime juice |
Directions:
1. Process first 5 ingredients in a food processor pulsing until finely chopped
2. and then combine all ingredients in large saucepan.
3. Bring to a boil and simmer 10 minutes.
4. Place in hot sterilized jars and process in water bath 15 minutes.
5. yield- about 4 half pints.
6. **** I use this up so fast that I omit the vinegar and canning and just store in a quart jar in the refrigerator. I use it as a dip, on chicken, enchiladas, tacos, eggs you name it I put it on it. LOL :)
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