| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dutch | Chiles, Condiments, Gourmet, Sauces | 6 | Pints appr | |
INGREDIENTS
| 36 | Jalapeno peppers, stemmed | |
| and roasted | ||
| 12 | Poblano peppers, stemmed and | |
| roasted | ||
| 24 | Tomatillos, husked and | |
| washed | ||
| 2 | Sweet onions, chopped | |
| 8 | Cloves garlic, chopped | |
| 2 | c | Cider vinegar |
| 2 | c | Water |
| 4 | T | Sugar |
| 2 | T | Pickling salt |
| 4 | Limes, juice only |
INSTRUCTIONS
1999 Wash and stem jalapeno peppers. Wash, stem, split, and seed poblano peppers. Place peppers on a cookie sheet and broil until blackened (or use bbq grill). Place blackened peppers in a large non-reactive saucepan or dutch oven. Wash and quarter tomatillos; peel and chop onion; peel and chop garlic; add to peppers, together with the vinegar, water, sugar, and pickling salt. Bring to a boil, reduce heat, and simmer for 45 minutes. Add lime juice and allow to cool. Transfer mixture to a blender and process in batches, blending to a medium-smooth consistency. Return sauce to the saucepan and return to a boil. Reduce heat and simmer, partially covered, for approximately 20 minutes until mixture thickens. Pour into sterilized jars and refridgerate or process by the water-bath method for ten minutes for long term storage. Makes approximately 12 half pint jars. Posted to MM-Recipes Digest by glmathews@worldnet.att.net on Jul 10,
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