I find the husks on tomatillos charming. I can't resist taking photos of them.
It takes a lot of chopping and dicing to make this salsa, but it's worth it!
5 1/2 cups husked, cored, and chopped tomatillos
1 cup chopped onion
1 cup chopped jalapenos
1/2 cup white vinegar
4 tbsp lime juice
4 cloves garlic, minced
2 tsp ground cumin
1/2 tsp salt
- Prepare canner, jars, and lids.
- In a large stainless steel saucepan, combine all of the ingredients. Bring to a boil over a medium high heat, stirring constantly. Reduce heat and boil gently, stirring frequently, for 10 minutes.
- Ladle hot salsa into jars, leaving 1/2" head-space. Remove air bubbles and adjust head-space if necessary by adding more hot salsa. Wipe rim. Center lid on jar. Screw band down until resistance is met, then increase to fingertip tight.
- Place jars in canner, ensuring they are completely covered by at least 1" of water. Bring to a boil and process both 8 ounce and pint jars for 15 minutes.
You can use other types of hot chili peppers, according to your tastes. I only have eyes for jalapenos because they don't repeat on me as much as other peppers. I like serranos too but they tend to be too hot for me. If you used a cup of serranos per recipe I think you'd be breathing fire and then you might die (mostly just kidding). So if you like things hotter, try a blend. Just be sure that the total amount of peppers you use remains the same.
You can also use a little more garlic if you like.
This salsa is quite soupy. Mr. W wanted to know if it can be made thicker. I'm not sure about that yet. I have to do a little canning research before I know how much I can safely adjust the liquid content. (If I was just making it for fresh eating, instead of for canning, I would just cook it down til it was as thick as I liked). Until I find out, or some other experienced canner gives us the answer, don't mess with it. It's amazing just as it is.