Recipe: Tomatillo Salsa (canning recipe)

Tomatillo Salsa

5 1/2 cups chopped,cored, husked tomatillos
1 cup chopped onion
1 cup chopped green chili peppers
4 cloves minced garlic
2 T. minced cilantro
2 tsp. cumin
1/2 tsp salt
1/2 tsp. red pepper
1 cup vinegar, 5 percent acidity
1/4 cup bottled lime juice

Combine all ingredients, bring to a boil. Reduce heat and simmer 10 minutes. Ladle the hot salsa into hot jars leaving 1/4-inch headspace. Process in water bath for 15 minutes.

It is not safe to reduce the amount of vinegar or increase the amount of vegetables. If too tart, add a pinch of sugar.