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Tomatillo Salsa

Ingredients
  • 5 1/2 cups chopped, cored and husked tomatillos (about 2 pounds)
  • 1 cup chopped onion
  • 1 cup chopped green chilies
  • 4 cloves garlic, minced
  • 2 tablespoons minced cilantro
  • 2 teaspoons cumin
  • 1/2 teaspoon salt
  • 1/2 teaspoon red pepper
  • 1 cup vinegar, 5% acidity
  • 4 tablespoons lime juice
Instructions

Yield: about 4 half-pints.. Prepare Ball brand or Kerr brand jars and closures according to instructions found in Canning Basics. Combine all ingredients in a large saucepot. Bring mixture to a boil; reduce heat and simmer 10 minutes. Carefully ladle hot salsa into hot jars, leaving 1/4-inch headspace. Wipe jar rim clean. Place lid on jar with sealing compound next to glass. Screw band down evenly and firmly just until a point of resistance is met fingertip tight. Process 15 minutes in a boiling-water canner. Note: When cutting or seeding hot peppers, wear rubber gloves to prevent hands from being burned. For altitude adjustment increase processing as indicated below: 1,001 to 3,000 ft. 5 minutes 3,001 to 6,000 ft. 10 minutes 6,001 to 8,000 ft. 15 minutes 8,001 to 10,000 ft. 20 minutes

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