The Recipe Trove

from The Ball Blue Book

Yield: about 2 pints

5 1/2 cups husked, cored and chopped tomatillos (about 2 pounds)

1 cup chopped onion

1 cup chopped green chile peppers

4 cloves garlic, minced

2 tablespoons minced cilantro

2 teaspoons cumin

1/2 teaspoon salt

1/2 teaspoon red pepper

1/2 cup vinegar

1/4 cup lime juice

Combine all ingredients in a large saucepot. Bring mixture to a boil.  Reduce heat and simmer 10 minutes. (MIne took more like 20 minutes.)  Ladle hot salsa into hot jars, leaving a 1/4 inch headspace.  Adjust two-piece caps.  Process 15 minutes in a boiling-water canner.

Note: When cutting or seeding hot peppers, wear rubber gloves to prevent hands from being burned.