Preserved Tomatillo Salsa
5 1/2 cups chopped, cored and husked tomatillos (about 2 pounds or 27 medium)
1 cup chopped onion (about 1 large)
1 cup chopped green chilies (about 2 medium)
4 cloves garlic, minced
2 teaspoons ground cumin
1/2 teaspoon salt
1/2 teaspoon red pepper flakes
1/2 cup vinegar
4 tablespoons lime juice
1/2 pint (8 oz) glass preserving jars with lids and bands
COMBINE all ingredients in a large saucepan.
LADLE hot salsa in to hot jars leaving 1/2 inch headspace. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.