Salsa Verde with Red Jalapenos
Found on jalapenomadness
Makes 4 pints
2-1/2 cups red jalapeno peppers, chopped
1 cup onion, chopped
4 cups chopped husked tomatillos, chopped
1/2 cup white vinegar
4 garlic cloves, chopped
1 teaspoon ground cumin
1/2 teaspoon canning salt
2 tablespoons finely chopped cilantro
Combine all ingredients in a large sauce pan. Bring to a boil and reduce heat to medium high. Be sure to stir often. Cook for 10 minutes.
Puree about 1/2 of your salsa Verde batch and return to pan.
Ladle into hot jars, leaving about 1/2 inch of space.
Process in a boiling water bath for 15 minutes. Turn off heat, remove lid of canner and let jars sit for 5 additional minutes.