Tomatillo Salsa

Ingredients:

• 1 large poblano pepper, stemmed, halved and seeded

• 1/2 large white onion, cut into 4 wedges

• 4 cloves garlic

• 2 1/4 pounds tomatillos, husked

• 1/2 teaspoon ground cumin

• 1/4 cup fresh lime juice or bottled Key lime juice

• 1 tablespoon distilled white vinegar

• 1 1/2 teaspoons sugar

• Kosher salt

• 3 red jalapeno peppers, thinly sliced crosswise (with seeds)

• Chopped fresh cilantro, for topping (optional)

Directions:

1. Start with our step-by-step canning how-to.

2. Sterilize four 8-ounce canning jars and lids.

3. Preheat the broiler. Put the poblano halves skin-side up on a foil-lined broiler pan with the onion and garlic. Broil until the poblano is charred and the onion and garlic are browned, about 8 minutes. Cool the poblano slightly, then peel.

4. Pulse the tomatillos in a food processor in batches until coarsely chopped, then transfer to a bowl. Add the poblano, onion and garlic to the processor and pulse until coarsely chopped (do not overprocess). Transfer to a large, wide saucepan. Add the cumin, lime juice, vinegar, sugar and 1 tablespoon salt. Bring to a boil over high heat and cook, stirring occasionally, until slightly reduced, 3 to 4 minutes.

5. Add the tomatillos and jalapenos to the pan, cover and return to a boil. Cook until heated through, 3 to 4 more minutes.

6. Fill the jars with the tomatillo mixture, leaving 3/4 inch headspace, then seal and process. After opening, top the salsa with cilantro, if desired.

#tomatillo #salsa