Tomatillo Green Salsa
Recipe By Dawn Jacobson
5 cups tomatillos -- chopped
1 1/2 cups New Mexico green chile -- roasted, seeded and chopped
1/2 cup jalepenos -- roasted, seeded and chopped
4 cups onions -- chopped
1 cup lemon juice, bottled
6 cloves garlic -- finely chopped
1 tablespoon cumin -- (optional)
3 tablespoons oregano -- (optional)
1 tablespoon salt
1 teaspoon 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.
Source: New Mexico State University College of Agriculture & Home
Yield: 5 pints