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Chili Verde
Ingredients
- 5 1/2 cups Tomatillos
- 1 cup Chopped Onions
- 1 cup Chopped Peppers (Jalapenos, Green, Chilies)
- 6 Cloves Garlic
- 1 tablespoon cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon kosher salt
- 1/2 cup white vinegar
- 4 tablespoons lime juice
- 1/3 cup cilantro
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Directions
- 1. Have jars ready for canning, sterilized (Make about 1 quart.)
- 2. Preheat oven to 500 deg. Place 3/4 of chopped tomatillos on baking sheet Roast in oven for about 20 min or until starts to charred.
- 3. Chop the onions and peppers in food processor.
- 4. Remove tomatillos from oven. let cool a few minutes. pulse in food processor along with unbaked tomatillos, Add to cooking pot with onions and peppers. Add other ingredients except cilantro. Bring to boil then turn down to simmer for 12 min. In the last minute add cilantro.
- 5. Ladle hot salsa into jars. Fill to 1/2 from top. boil to process for 15min
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