Tomatillo Green Salsa
 
  yield 5 pints
5 cup  chopped tomatillos
1-1/2 cup  seeded, chopped long green chiles
1/2 cup  seeded finely chopped jalapeqos
4 cup  chopped onions
1 cup  bottled lemon juice
6 clove  garlic, finely chopped
1 Tbsp  ground cumin*
3 Tbsp  oregano leaves *
1 Tbsp  salt
1 tsp  black pepper
 
Combine all ingredients in a large saucepan and stir frequently over high 
heat until mixture begins to boil, then reduce heat and simmer for 20 
minutes, stirring occasionally. Ladle hot salsa into pint jars, leaving 
1/2-inch headspace. Adjust lids and process in a boiling water canner 15 
minutes at 0-1,000 feet altitude; 20 minutes at 1,001-6,000 feet; 25 minutes 
above 6,000 feet. 
You may use green tomatoes in this recipe instead of tomatillos. 
*Optional 
 
 
 
(ID: 81344) Mirror: rec.food.recipes: Thu, Jun 27, 2002


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