Homemade Tomatillo Salsa...Yes we Can!

One of the all time favorites at my house is Salsa Verde. AKA Tomatillo salsa. Oddly enough, I realized today that I had never added it to my blog. This is a great human tragedy soon to be remedied by my stealthy fingers typing frantically.  I know everyone needs to know how to make it.  Okay, maybe not everyone per say, but everyone who has ever longed for a truely luscious green salsa recipe.  My husband Ace will literally crack open the bottles and drink them. Falling off the wagon...

 Note:  If you roast the peppers first, you'll have a slightly smoky depth to your sauce that will make your friends and family cry with joy and happiness...In Arizona we have markets that literally flame roast pounds and pounds of green chiles right in front of us. It's quite a nice perk to living in on the surface of the sun...I mean the valley of the sun.  

Tess' Green Tomatillo Salsa

  

5 1/2 cups chopped, cored husked tomatillos, pureed in food processor
1 cup onion, pureed in food processor
1 cup minced sorano green chili peppers (or for less hot, use mild roasted Hatch green chiles)
6 cloves garlic, minced
1 bunch minced cilantro
1 teaspoons cumin
2 teaspoon salt
2 teaspoon oregano, dried

1 cup vinegar (5% acidity or higher)
1/4 cup fresh lime juice

1/2 cup sugar

Combine all ingredients in a large sauce pot. Bring mixture to a boil. Reduce heat and simmer 10 minutes. Ladle hot salsa into hot jars, leaving 1/2 inch head-space. Adjust two-piece caps. Process 15 minutes in a boiling water canner.  Remove from canner and place on dry kitchen towel.  Allow to cool 12 hours.  Check the seals.  If properly sealed, store for up to a year.  If it didn't seal, it may be refrigerated up to 2 months. Yield: 5 1/2 pint jars (5 cups)

If you've never home canned before, see my handy post: 

Home Canning Safety 101

There you go! 
Always My Very Best,
Your Friend Chef Tess