Tomatillo Salsa
Recipe from University of Wisconsin-Extension Cooperative Extension publication "Canning Salsa Safely"

5 C tomatillo (chopped) 1 C pepper, anaheim (seeded and chopped - New Mexico or Poblano could be substituted) ½ C pepper, jalapeno (seeded and chopped) 2 C onion (chopped) 1 C vinegar ¼ C lime juice 6 clove garlic (minced) 1 Tbsp cumin (ground) 2 Tbsp cilantro (minced) 1 Tbsp salt 1 tsp red pepper flakes

Instructions

Combine everything in large saucepan, stir over high heat until boiling Reduce and boil gently for 20 minutes, stirring occasionally Ladle into hot pint jars (original recipe makes 5 pints) leaving 1/2 inch of headspace, wipe rims, and apply lids Process in boiling water canner for 20 minutes

Tags: Canning, Condiment