INGREDIENTS

INSTRUCTIONS

36    jalapeno peppers; stemmed and roasted
12    poblano peppers; stemmed and roasted
24    tomatillos; husked and washed
2 lg  sweet onions; chopped
8 lg  cloves garlic; chopped
2 c   cider vinegar
2 c   water
4 tb  sugar
2 tb  pickling salt
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, 1999

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