TOMATILLO SALSA VERDE
I have tomatillos that come up like weeds every year in my garden. I'll swear I'll never have to plant them again! This recipe makes a good amount of salsa-its great for enchiladas...
11 cups tomatillos, coarsely chopped
2 c white onion, coarsely chopped
2 c jalapenos, chopped
1 c white vinegar
8 T lime juice (bottled)
8 garlic cloves
4 T fresh cilantro
4 t ground cumin
1 t salt
1 t hot pepper flakes
Prepare water-bath canner, 10-12 1/2 pint jars or 5-6 pint jars.
Put all ingredients in a large stainless stockpot. Bring to a boil over medium-high heat, stirring frequently. Reduce heat and boil gently for about 15 minutes. With an immersion blender, puree salsa to desired consistency (being careful not to splash yourself) Ladle hot salsa into hot jars, leaving 1/2 inch headspace. Process for 15 minutes. Remove canner lid, wait 5 minutes. Remove jars and let cool undisturbed.
Label and store in pantry.
-Its best to let this salsa sit for a week or two to let the flavors mellow together-