Thursday, August 1, 2013

Tomatillo Salsa

I love to can in the summertime.  A big time family favorite is 
Tomatillo Salsa.  
If you are unfamiliar with tomatillos, 
they are a “fruit” that looks like a green tomato, but grows in a papery husk.  
The fruit also feels quite sticky when you first remove it from the husk.  
They kind of grow like weeds!

This recipe makes 14 pints.  
I use my big electric roasting pan, rather than a pot on the stove, when I make it.  
I often do two or three batches in the summer.  
It’s a little different than other salsas, and I think that’s why  we love it!!

Tomatillo Salsa
16 cups husked, cored and chopped tomatillos
3 cups chopped onion
3 cups chopped green chili peppers (Anaheim or Big Jim)
scant ¼ cup minced garlic (fresh or bottled, NOT dry)
6 T minced FRESH cilantro
6 t. cumin
1 ½ t. salt
3 cups apple cider vinegar
¾ cup lime juice
1 cup sugar

Combine all of the above in a huge pot or an electric roasting pan. Bring the mixture to a boil; reduce heat and simmer for 15 – 20 minutes.

Ladle hot salsa into hot prepared jars.  Leave ¼ inch to ½ inch headspace. Adjust lids and rings. Process 20 minutes in a boiling water bath/canner.

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