Here is a recipe I tried 2 years ago -- I thought I would send it into the blog. It's pretty easy to make, I would make it with a bit more bite but thats just our family.
Tomatillo Salsa
Makes about 4 half pints
5-1/2 cups chopped cored husked tomatillos (about 5 lbs or 54 medium it‘s a little more than 7 cups)
1 cup chopped onion (about 1 large)
1 cup chopped green chilies (about 2 medium)
4 cloves garlic, minced
2 Tbsp minced cilantro
2 tsp ground cumin1
/2 tsp salt
1/2 tsp red pepper flakes
1/2 cup vinegar
4 Tbsp lime juice
4 half pint glass preserving jars with lids and bands
2-3 Jalapanos to the mix Chopped
Directions:1.) PREPARE boiling water bath. Heat jars ( I always just run them thru the dishwasher before I start that way they are hot and clean) and lids in simmering water until ready for use. Do not boil. Set bands aside.
2.) Remove the core of the tomatillos then and place in boiling water until lightened in color. Only about 30 secs. Place them in a blender with all other ingredients and mix well.
3.) HEAT to a boil the salsa and simmer 10 minutes.
4.) LADLE hot salsa in to hot jars leaving 1/2 inch headspace. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
5.) PROCESS filled jars in a boiling water canner for 15 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed. This recipe is so easy and quick I would double the recipe when I do it again. ~~~ Christi Nebeker (From: www.freshpreserving.com)
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