Tomatillo Salsa, from a box of Ball canning rings. Also in the Blue Book.
5 1/2c chopped, cored, husked tomatillos (about 2#)
1c chopped onion
1c chopped green chiles
4 cloves garlic, minced
2T minced cilantro
2tsp cumin
1/2tsp salt
1/2 tsp red pepper
1c vinegar
1/4c lime juice
Combine ingredients and bring to a boil. Reduce heat and simmer 10 minutes. JSP/RWB/15(8oz).
We haven't ever cored the tomatillos.
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