Quote:
Originally Posted by lurley
4# tomatillos
1 cup fresh lime juice
1# chopped white onion
1/2# green chiles, seeded and stemmed
2 cloves garlic peeled
1/4 cup fresh cilantro chopped
1 tsp canning salt
Decision time: roast or use broiler to cook either half or all of the tomatillios, roasting makes them taste less acid
white onions are traditional but you can use yellow onions or sweet onions
choose your pepper to choose your heat (jalepeno/less, serrano/more)
you can use vinegar in place of the lime juice
If you don't have canning salt, use 1T kosher salt
Puree all ingredients in the food processor(except salt and cilantro), including any pan juices from tomatillos
place puree in large saucepan and bring to boil, simmer until thickened, about 10 minutes. Remove from heat and stir in salt to taste and cilantro.
boiling water bath with sterilized jars,leaving 1/2 inch headspace. process for 15 mins
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^I'd definitely recommend this method, my recipe is pretty similar, I usually cut the tomatillos in half and roast them under the broiler before putting it all into the food processor.