Salsa Verde Canning Recipe

 Ingredients:

• 2 lbs about 8 cups tomatillos
  
• 2 cups chopped sweet onion such as Walla Walla or Vidalia
• 1 -4 hot pepper, seeded and chopped
• 1 large dark red pepper diced
• 1 cup fresh cilantro, minced
• 4 -8 garlic cloves
• 1/2 cup lemon juice
• 1/2 cup lime juice

Lightly coat the bottom of a large pot with olive oil, turn the burner on high, and add all the chopped ingredients, saute until the onions get translucent and then add the lemon and lime juices.  Stir frequently and bring to a boil. Lower the temperature to medium low and let the salsa simmer for about 20 minutes.

Carefully fill sterilized pint or half-pint jars (I sterilize in my dishwasher which has a high temperature feature) and process them for 20 minutes using the boiling-water-bath method. 

Or, you can fill plastic freezing containers in convenient sizes with the salsa and freeze and use within six months.

I use this sauce to make one of my favorite dishes, Chili Verde.  It's so good in the cold Northwest winters! Here's a great New Mexico Version:

Chili Verde

The Recipe is at: New Mexico Green Chili With Pork