 |
Prep Time: 40 Minutes Cook Time: 40 Minutes |
Ready In: 80 Minutes Servings: 8 |
|
I was looking for a tomatillo salsa recipe for canning & couldn't find one that suited our Taste so, I came up this this one. Everyone that has tried it likes it. We have a lot of tomatillos in the garden, so I wanted a way to use them. Ingredients:
6 cups tomatillos, chopped |
3 cups onions, chopped |
3 jalapeno peppers, chopped |
6 garlic cloves, chopped |
1/2 cup cilantro, chopped |
1/2 cup lemon juice |
2 teaspoons cumin |
1 tablespoon salt |
1 teaspoon black pepper |
Directions:
1. Combine all ingredients in a large pot & stir frequently over high heat until mixture boils.
2. Reduce heat.
3. Simmer 20 minutes.
4. Ladle into pint jars.
5. Leave 1/2 inch head space.
6. Adjust lids, process in a hot water bath for 20 minutes.
7. Be sure to wear gloves when chopping peppers as they will burn fingers.
8. Also, have good ventilation when cooking-I have found this to be true when cooking ALL salsa.
9. I use a food processor for chopping.
10. If you want it hotter use more jalapeños & you can use more or less cumin, as cumin makes it hot, BUT gives a good flavor.
|
|