Tomatillo Salsa Verde II
From The Big Book of Preserving the Harvest.
2 lbs about 8 cups tomatillos
2 cups chopped onions
1-4 hot pepper, seeded and chopped
1 cup fresh cilantro, minced
4-8 garlic cloves
1/2 cup lemon juice
1/2 cup lime juice
After removing husks, halve and then coarsely chop the tomatillos.
Lightly coat the bottom of a large pot with oil, turn the burner on high, and add all the ingredients. Stir frequently and bring to a boil.
Lower the temperature and let the salsa simmer for about 20 minutes.
Other recipes call for cumin, oregano, water, oil, lemon thyme, salt, pepper, tarragon, cognac, sugar, tart apples, vinegar, and sweet red peppers. Feel free to add a bit of any or all of these to your salsa according to your likes before you bring it to a boil.
Carefully fill sterilized pint or half-pint jars and process them for 20 minutes using the boiling-water-bath method.
Note: As the Salsa "ages" in the jar, the heat of the Hot Peppers (I use Jalapenos) intensifies. If you like your salsa only slightly spicey, you're going to want to make sure that you remove all or nearly all the seeds and membranes from the peppers. Also, remember when prepping Hot Peppers to wear gloves because they can cause skin irritation.
Lola's Victory Garden