Tomatillo Salsa in 1/2 pint wide-mouth jars
From Alice Enevoldsen
- 24 cups husked and diced tomatillos (117 assorted sizes)
- 6 small tomatoes
- 1 onion (lightly caramelized in olive oil)
- 4 heads garlic, roasted.
- 2 Anaheim chili peppers, de-seeded and de-veined (I’m not so great at heat, you can add more if you like)
- 2 bunches cilantro, leaves only
- 1/2 tsp ground cumin
- 1 & 3/4 tsp salt
- 1 & 3/4 cups white vinegar (this may contain corn or wheat, so depending on your allergies choose a light vinegar you know is safe for you)
- 1 cup bottled lime juice
- 24 (8 oz) half pint glass jars with lids and bands, sterlized
Directions:
Be careful canning, follow sterile procedure to protect yourself and your food from bacteria.
Chop everything into small bits, according to your taste for salsa. Add the roast garlic (mush it into smallish pieces and spread it through). Mix everything together.
Fill your jars, wipe the rims, and process for 15 minutes in a hot water bath.
[1]It’s also yummy fresh!