| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Salsa |
1 |
servings |
INGREDIENTS
| 5 |
c |
Tomatillos; chopped |
| 2 |
c |
Chiles; habaneros, chopped |
| 4 |
c |
Onion; chopped |
| 1 |
c |
Lemon juice |
| 6 |
|
Cloves garlic; chopped |
| 1 |
tb |
Cumin; ground |
| 3 |
tb |
Oregano |
| 1 |
tb |
Salt |
| 1 |
ts |
Black pepper |
INSTRUCTIONS
Combine all ingredients in a large pot and stir frequently over high heat
till mixture starts to boil. Reduce heat. Simmer 20 minutes, ladle into hot
pint jars. Leave 1/2 inch headspace. Adjust lids and process in boiling
water bath 15 minutes at 0-1000 ft. altitude, 20 minutes at 1001-6000 feet,
25 minutes above 6000 feet.
Yield: 5 pints
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