This salsa is great on scrambled eggs. Also as a condiment with rice or the classic dip and chip routine.
Ingredients
2 1/2 lbs tomatillos- halved if you blend them or smaller chop for a chunky salsa
1/2 lb roasted, peeled, and seeded chile peppers (or chop in a mild pepper of your choice)
2 cups chopped onions
6 garlic cloves- chopped
3/4 cup lime juice
2 1/2 tsp pickling salt
1 tsp ground cumin (optional)
Preparation
- Cook tomatillos until tender, around 10 minutes. Cool slightly and blend now if you want to go that road.
- Return to pot.
- Add in the rest.
- Bring to a boil, reduce heat and simmer for 15 minutes.
Notes
If canning, then ladle salsa into pint or half pint hot jars to within 1/2 inch from the top. Wipe clean the rim of the jar and put on the two piece caps. Process for 15 minutes in boiling water bath. Store jars in cool, dark spot.
Otherwise pop in the fridge and enjoy within a couple weeks. It’s edible after this, but may have some (fermented) zing to it.
Yield: 3 pints