Canned Tomatillo Salsa

6 C tomatillos chopped

3 C onions

3 jalapeno peppers, chopped

6 garlic cloves, chopped

½ C cilantro, chopped

½ C lemon juice

2 t. cumin

1 T. salt

1 t. black pepper

Combine all ingredients in a large pot & stir frequently over high heat until mixture boils.

1. Reduce heat.
2. Simmer 20 minutes.
3. Ladle into pint jars.
4. Leave 1/2 inch head space.
5. Adjust lids, process in a hot water bath for 20 minutes.
6. Be sure to wear gloves when chopping peppers as they will burn fingers.
7. Also, have good ventilation when cooking--I have found this to be true when cooking ALL salsa.
8. I use a food processor for chopping.
9. If you want it hotter use more jalapeños & you can use more or less cumin, as cumin makes it hot, BUT gives a good flavor.

This is a delicious basic recipe which awaits your personal touch. To add some smokiness, broil the tomatillos, garlic, onions, and peppers on high 3-5 minutes on a side rather than boiling, then process in the food processor. Add just a little olive oil to the garlic and onions before you broil them. Broil the garlic cloves "skin on" and peel the cloves before pureeing. I throw a little coriander, mexican chili powder, and smoked paprika in along with the cumin. I skip the black pepper. Also, I grow a melange of hot peppers in my garden in the summer, and like to play with different ones to alter the heat. With this recipe, there is no wrong answer!