Tomatillo salsa recipes
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5 | cups | Chopped; (blended) tomatillos |
| 1½ | cup | Green chilies finely chopped |
| ½ | cup | Finely chopped jalapeno peppers |
| 4 | cups | Finely chopped onion |
| 1 | cup | Bottled lemon juice |
| 6 | Cloves garlic; minced | |
| 1 | tablespoon | Ground cumin; (more or less) |
| 1 | tablespoon | Oregano |
| 1 | tablespoon | Salt |
| 1 | teaspoon | Black pepper |
Directions
USDA Cooperative Extension Recipie: combine all ingredients in a large kettle, bring to boil over high heat stirring frequently. Reduce heat and simmer for 20 minutes, stirring occasionally. Ladle into hot jars, leaving ½ inch headspace. Adjust lids and process for 20 minutes in a boiling water bath.
(green tomatoes may be substituted for the tomatillos) Posted to CHILE-HEADS DIGEST by Nels Peterson <npkp4jp@...> on Jul 20, 1999, converted by MM_Buster v2.0l.