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Adapted from a recipe published by the Chile Institute at New Mexico State University. Roast and peel the chiles for more complex flavor, or just finely chop, as I do. Feel free to mix chiles to your taste, substitute green tomatoes for tomatillos (taste will be different), but keep the measurements proportional, lemon juice to vegetables, for safety. Do not substitute fresh lemon or lime juice for bottled. Cooking time is simmering plus canning time.
- 5 cups chopped tomatillos
- 1 1⁄2 cups seeded chopped, long green chilies
- 1⁄2 cup seeded finely chopped jalapeno (or serranos)
- 4 cups chopped white onions
- 6 -8 garlic cloves, finely chopped
- 1 cup bottled lemons or 1 cup lime juice
- 1 tablespoon ground cumin
- 3 tablespoons Mexican oregano, crushed
- 1 tablespoon pickling salt
- 1 teaspoon fresh ground black pepper
- Combine all ingredients in a large pan over high heat, stir frequently until it begins to boil.
- Reduce heat and simmer 20 minutes, stirring occasionally.
- Ladle hot salsa into pint jars, leaving 1/2-inch headspace. Adjust lids and process in boiling water bath 15 minutes at 1-1000 feet altitude, 20 minutes at 1001-6000 feet, 25 minutes above 6000 feet.