Salsa Verde

I love the Southwest and all the food that goes along with it!  I always make homemade salsa every summer and this year I made a few that I never have made before.  So now I have about 4 kinds of canned salsa and thought I would make a salsa basket with 2 or 3 kinds in the basket and home made chips.  Now don’t get exctied about the homemade chips they are super easy!  You buy some corn tortilla’s and then deep fry them till crispy and salt!  Yum!

Salsa Verde

5 1/2 cups chopped Tomatillos (about 2 lbs.)

 

1 cup diced White Onion

 

1 cup chopped Green Chili Peppers

 

4 cloves Garlic, minced

 

2 TBS minced Cilantro

 

2 tsp. Cumin

 

1/2 tsp. Salt

 

1/2 tsp. Red Pepper

 

1/2 cup Vinegar

 

1/4 cup Lime Juice

 

 

Combine all ingredients in a large saucepan.  Bring mixture to a boil.  Reduce heat and simmer 10 minutes.  Ladle hot salsa into 2, hot, pint jars; leaving 1/4 inch  head space.  Adjust caps.  Process 15 minutes in a boiling-water canner.

Coarsely chop the peppers and onion.  Put them into the food processor along with the garlic, oil, lemon juice, and salt. Process until finely chopped. Put the mixture, along with the tomatoes and cilantro, into a pan.  Bring contents to a boil and simmer for 5 minutes.  Pour the salsa into sterilized jars and process in a boiling water bath for 25 minutes.