(serving size: 1/2 pint)
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
The combination of tomatillos, chilies and cilantro creates a salsa with an authentic Mexican taste. In addition to making a great dip for corn chips, this salsa works well as a condiment for fajitas, burritos and quesadillas.
PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
COMBINE all ingredients in a large saucepan.
HEAT to a boil. Reduce heat and simmer 10 minutes.
LADLE hot salsa in to hot jars leaving 1/2 inch headspace. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
PROCESS filled jars in a boiling water canner for 15 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
QUICK TIP - When cutting or seeding hot peppers, wear rubber gloves to prevent hands from being burned.
Makes about 2 (8 oz) half pints. Follow directions above.
2-3/4 cups chopped cored husked tomatillos (about 1 lb or 14 medium)
1/2 cup chopped onion (about 1/2 large)
1/2 cup chopped green chilies (about 1 medium)
2 cloves garlic, minced
1 Tbsp minced cilantro
1 tsp ground cumin
1/4 tsp salt
1/4 tsp red pepper flakes
1/4 cup vinegar
2 Tbsp lime juice
2 (8 oz) half pint glass preserving jars with lids and bands