Fresh Tomatillo Salsa
 
Ingredients
  • 1½ pounds husked, chopped tomatillos (3 cups)
  • 1½ pounds fresh tomatoes, chopped
  • 1 large sweet onion, peeled and chopped
  • 2 large banana peppers, seeded and chopped
  • ½ cup seeded and chopped jalapeño peppers
  • 1 cup chopped fresh cilantro
  • ¾ cup distilled white vinegar
  • ¼ cup lime juice
  • 4 garlic cloves, peeled and chopped
  • 2 teaspoons ground cumin
  • ½ teaspoon salt
Instructions
  1. In a large stockpot, combine the tomatillos, tomatoes, onions, banana peppers, jalapeños, cilantro, vinegar, lime juice, garlic, cumin and salt. Place over medium-high heat and bring to a boil, stirring frequently. Reduce the heat to medium and simmer 10 minutes, stirring frequently. Remove from heat and, with a canning funnel, ladle into hot jars, leaving ½ -inch headspace. Remove any air bubbles, wipe the jar rims and cover with the lid, then the screwband. Process in a boiling water bath 25 minutes.
  2. Remove from the canner and place on a wire rack away from drafts to cool completely 24 hours. Check the seals, tighten the screwbands, label and store in a cool, dark place for up to a year. When ready to serve, garnish with chopped cilantro.
Recipe by The Tennessee Magazine at https://www.tnmagazine.org/gardening-help/