10 cups ( about 80 Medium tomatillos, or 4 lbs) coarsely chopped husked tomatillos with juice
2 c coarsely chopped onions
1 1/2 c fresh lime juice ( 12 medium limes)
1 c chopped cilantro
1 c water
6 cloves of garlic, minced
2 tsp salt
Instructions
Place the chilis on a greased cookie sheet and broil until the skin blisters, about 15 minutes.
Discard the membrane and seeds from the chilis. Wear gloves to prevent pepper oils from burning your skin. Chop the chilis coarsley and combine with the tomatillos in a heavy nonreactive saucepan.
Bring the mixture to a simmer and add the onions, lime juice , cilantro, water and garlic. Cover over medium heat, stirring, occasionally, for 10 minutes.
Add salt, stir well.
Ladle into hot, clean jars cap and seal.
Prcess in boiling water bath canner for 30 minutes. Adjust for altitude if neccessary.
Originally Submitted
9/15/2012
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