- Average
- 15 mins
- Average budget
2.6/5
(7 Votes)
Ingredients
- 5 1/2 c husked cored and chopped tomatillos
- 1 c chopped onion
- 1 c chopped jalapenos
- 1/2 c white vinegar
- 4 tbsp lime juice
- 4 garlic cloves, minced
- 2 tsp cumin
- 1/2 tsp salt
Preparation
Step 1
Combine all ingredients. Bring to a boil over a medium high heat, stirring constantly.
Step 2
Reduce heat, and boil gently, stirring frequently for 10 minutes.
Step 3
Place hot salsa into jars, leaving 1/2" head-space.
Add lids and rings
Step 4
Place in boiling bath canner and make sure they are covered by at least 1" of water.
Step 5
8 ounces and pint jars 15 minutes.
This batch makes a ridiculously small batch. Times it by 5.
Use other types of hot peppers if desired