| Tomatillo Salsa 1
5 1/2 cups of chopped cored husked tomatillos, about 2 pounds
1 cup of chopped onion
1 cup of chopped green chilies
4 garlic cloves, minced
2 tablespoons of minced cilantro
2 teaspoons of cumin
1/2 teaspoon of salt
1/2 teaspoon of red pepper
1 cup of vinegar, 5% acidity
4 tablespoons of lime juice
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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.
Source: "Allistra Corporation's recipe archive at http://www.homecanning.com/"S(Formatted for MC6): "07-12-2001 by Joe Comiskey - jcomiskey@krypto.net"Yield: "4 half-pints"
Tomatillo Salsa 2
1 1/4 pounds of Tomatillos, husks removed
1/3 cup of fresh cilantro, chopped
1 Jalapeno or Serrano chile
3/4 cup of chicken broth
1/3 cup of lime juice
Salt, (optional)
Rinse tomatillos; arrange in a single layer on a baking sheet and roast in a 500ºF. oven until slightly singed (about 15 minutes). Let cool. In a blender or food processor, whirl tomatillos with cilantro and chile. Stir in broth and lime juice; season to taste with salt, if desired. Makes 3 cups. arielle@taronga.com (Stephanie da Silva) (rec.food.cooking) CHILE-HEADS ARCHIVES From the Chile-Heads recipe list. Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.
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