Tomatillo Mexican Salsa

I had seen quite a few recipes using tomatillos, but didn't think much about them until Curly Willow Farm had them at the Farmers Market a few weeks ago.

I brought them home and tried a recipe I found last year in 'The Complete Book of Small-Batch Preserving' - a book which I really like and have used quite a bit.

I was hesitant to put the recipe on the blog - but tasted the salsa this week (after only 2 weeks of aging) - and it is very good. Give this a try next summer when tomatillos are at the market again.

Tomatillo Mexican Salsa

1/2 lb. tomatillos (about 7)
2 hot green chili peppers, seeded and chopped
3 cloves of garlic, minced
1/2 c. chopped red pepper
1/2 c. chopped onion
1/2 c. choppped carrot
1/4 c. each apple juice and apple cider vinegar
1/4 tsp. pickling salt
1/2 tsp. ground cumin
1 tbsp. granulated sugar

Remove husks from tomatillos and discard. Wash tomatillos and coarsely chop. Put into heavy saucepan; add remaining ingredients except sugar. Bring to a boil; reduce heat, cover and boil gently for 10 minutes. Add sugar, return to a boil and boil gently for 20 minutes or until salsa is thickened. Remove from heat.

Ladle salsa into prepared jars, put hot lids on followed by the rings - tighten slightly. Process 10 minutes for small jars.

Makes 2 cups

Note: I tripled the recipe with no problems:)