Salsa Verde--canning Recipe

Dib's's Note:

I love this recipe, and I love Ball's new Big Book of Canning, where this has been hidden! I have used half the peppers called for, and the full amount called for in another batch, both are yummy! I omit the cilantro per the request of my husband, who seems to be able to find the smallest amount! Lovely, tart recipe.

• Total Time: 1 hrs 5 mins
• Prep Time: 30 mins
• Cook Time: 35 mins

Ingredients:

Yield: 5 half pi ...

• 5 ½ cups chopped husked tomatillos
• 1 cup chopped onion
• 1 cup chopped hot pepper
• ½ cup white vinegar
• 4 garlic cloves , chopped fine
• 1 teaspoon ground cumin
• ½ teaspoon salt
• ½ teaspoon hot pepper flakes (optional)
• 2 tablespoons finely chopped cilantro (optional)

Directions:

1. Prepare canner, jars and lids.
2. In a large stainless saucepan combine all the ingredients.
3. Bring to a boil, reduce heat to medium high heat, stirring often to prevent sticking.
4. Cook for 10 minutes.
5. At this point I puree half the batch (I use an immersion blender).
6. Ladle hot salsa into hot jars leaving 1/2 inch head space.
7. Wipe rims, center lids and screw on band to fingertip tight.
8. Place jars in canner, cover and bring canner to a boil.
9. Process for 15 minutes.
10. Turn off heat, remove lid of canner and let jars sit for 5 additional minutes.
11. Remove jars, cool, label and store.
12. I get 2 full and 1 half pint from this recipe.