We took a recipe and made it over 2 different years and tweaked it to this final recipe – you can adjust it to the heat you’d like with your choice of peppers.
Servings: 3 1/2 pintsPrep Time: 20 min Cook Time: 50 min
5 c chopped small, tomatillos–food processor
1 1/2 c chopped roasted green peppers – skin and stick blender/ food processor
1-2 jalapenos, roasted
4 c onions fine dice chop food processor
1 1/4 c lime juice
6-8 cloves garlic skinned and pureed
1/2 tbsp cumin
1.5 tbsp dried oregano leaves
1.5 tbsp canning salt
1 tsp blk pepper, fine grind
2 tsp cilantro, dried
1 tsp sugar
Put lime juice, roasted stick blender pureed peppers, garlic puree, onions, and rest of ingredients in large pot and cook — once they are boiling, cook/simmer 50 min, stirring frequently. Wash and heat pint jars. Prep lids. Fill jars to 1/2″ heaspace. Close lids finger tight. Can BWB 20 minutes.
Makes 3 1/2 pints.
Can be made as multiple batches at once.
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