Tomatillo Salsa II
Recipe from food.com, called 'Salsa Verde--canning recipe'

5.5 C tomatillo (chopped) 1 C onion (chopped) 1 C pepper, hot (chopped) ½ C vinegar, white 4 clove garlic (chopped finely) 1 tsp cumin ½ tsp salt ½ tsp red pepper flakes (optional) 2 Tbsp cilantro (fresh)

Instructions

Bring all ingredients to a boil in large saucepan Reduce to medium high heat for 10 minutes, stirring often Lightly puree using an immersion blender ladle into 5 half-pint jars, leaving 1/2 inch head space wipe rims, place lids process in boiling water canner 15 minutes

Tags: Canning, Condiment, Summer Harvest