Ingredients
| Quantity | Measure | Ingredients | Description |
|---|---|---|---|
| 2 | Teacup | Tomatillo (Mexican Husk tomato) | chopped |
| 1/2 | Teacup | Chillies, Green | Long variety, chopped |
| 1/4 | Teacup | Jalapenos (Mexican Capsicums) | chopped |
| 1 | Teaspoon | Jeera Powder | |
| 1 | Tablespoon | Lime Juice | |
| 1 | Teacup | Onion | chopped |
| 2 | Teaspoon | Oregano | |
| 1 | Teaspoon | Pepper Powder | |
| 1 | Tablespoon | Salt | |
| 3 | Flakes | Garlic | chopped |
Method
Combine all ingredients in a large saucepan and stir frequently over high heat until mixture begins to boil, then reduce heat and simmer for 20 minutes, stirring occasionally. Ladle hot salsa into pint jars, leaving 1/2-inch headspace.
You may use sun-dried green tomatoes in this recipe instead of Tomatillo.
Adjust lids and process in a boiling water canner 15 minutes at 0-1,000 feet altitude; 20 minutes at 1,001-6,000 feet; 25 minutes above 6,000 feet
Tomatillos are also known as Mexican husk tomatoes. They do not need to be peeled or seeded, but the dry outer husk must be removed.
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