Canning Recipes Tomatillo Salsa Ingredients: Amount Measure Ingredient -- Preparation Method Cooking Directions: -------- ------------ -------------------------------- 5 1/2 cups chopped cored husked tomatillos - -- (abt 2 lbs) 1 cup chopped onion 1 cup chopped green chilies 4 garlic cloves -- minced 2 tablespoons minced cilantro 2 teaspoons cumin 1/2 teaspoon salt 1/2 teaspoon red pepper 1 cup vinegar, 5% acidity 4 tablespoons lime juice Prepare Ball brand or Kerr brand jars and closures according to manufacturer's instructions. Combine all ingredients in a large saucepot. Bring mixture to a boil; reduce heat and simmer 10 minutes. Carefully ladle hot salsa into hot jars, leaving 1/4-inch headspace. Wipe jar rim clean. Place lid on jar with sealing compound next to glass. Screw band down evenly and firmly just until a point of resistance is met -- fingertip tight. Process 15 minutes in a boiling-water canner. At elevations higher than 1,000 feet, boil 2 additional minutes for each additional 1,000 feet elevation. This recipe yields about 4 half-pints. Caution: When cutting or seeding hot peppers, wear rubber gloves to prevent hands from being burned. © 2008 canning-recipes.com contact