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Tomatillo Green Salsa
From The Complete Idiot's Guide to Preserving Food, by Karen K Brees, Ph.D.

Go totally green with this classic mild salsa. You can use either green tomatoes or tomatillos. If you are looking for salsa with a bit more zip, you can replace an equal amount of mild chiles with hotter ones. Just keep the proportions the same. The following recipe is adapted from "Salsa Recipes for Canning," a publication of Pacific Northwest Extension Publications.


5 cups chopped tomatillos (or green tomatoes)
2 cups long green chiles, seeded and chopped
4 cups chopped onions
1 cup bottled lemon or lime juice
6 cloves garlic, finely chopped
Salt and pepper to taste

Combine tomatillos, chiles, onions, lemon or lime juice, garlic and salt and pepper to taste in a large cooking pot. Turn heat on high and bring ingredients to a boil. Then reduce heat and simmer for 20 minutes, stirring occasionally. Pack into hot, sterilized glass pint canning jars, leaving 1/2 inch of headspace. Wipe rims, adjust lids, and process in a boiling water bath for 15 minutes.

Serving suggestion: Before serving, blend in 1 tablespoon fresh chopped cilantro leaves to each pint. Chill before serving.

Yield: Makes 4 to 5 pints
Prep time: 30 minutes
Cook time: 20 minutes (does not include processing time)

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