Wednesday, February 15, 2012

Salsa Verde

In the height of canning season this summer, I bought a huge bushel of tomatillos. We love anything Mexican and anything salsa. I wanted to make salsa verde and found a recipe that I altered a bit.We use it for a lot of things. Just regular salsa or even to mix into things, such as hamburgers. It gives it an excellent flavor. I hope you enjoy it.

2 ½ lbs. tomatillos, husked and rinsed
2 large onions
10 cloves garlic
4 jalapenos, deseeded and chopped
2 Tb. vegetable oil
4 tsp. ground cumin
2 tsp. salt
1 cup packed cilantro
½ cup lemon juice
½ lime, juiced

Preheat the oven to 450 degrees F. Peel and chop the onions into quarters. Place the tomatillos, onions, garlic on a rimmed baking sheet. Drizzle with oil. Roast in the oven for 15 minutes—until the exteriors are blistered but the insides are still slightly raw. Transfer everything to a pot to simmer, including the precious juice. Add the lime juice and the lemon juice, sliced jalapenos and all of the spices. With a hand wand, puree the ingredients until smooth. Bring to a boil.  In sterilized pint jars, transfer the salsa verde and seal. Process in a water canner for 15 minutes. Remove and make sure all seals have popped.

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