Tomatillo Green Salsa

October 2, 2011
I'm fairly certain I am the only person who feels spiritually malnourished instead of feeling spiritually fed after General Conference weekend. Something about trying to keep two kids from screaming because it's part of how you play pirates, throwing toys, making a disastrous mess while trying to build a pirate ship, or fighting just doesn't invite the type of spirit one needs to remember (or hear, for that matter) one minute of the eight hours of speakers.

Jeff had more realistic expectations. He made Tomatillo Green Salsa with all the green tomatoes and tomatillos left in the garden. It was delicious. I guarantee the 10 pints of this salsa-awesomeness won't make it till the next General Conference session in April.

General Conference weekend wasn't a complete bust after all.

Tomatillo Green Salsa
5 cups finely chopped tomatillos (or green tomatoes, or a combination of both)
1 1/2 cups seeded, chopped long green chilies (we used Anaheim peppers)
1/2 cup seeded, finely chopped jalapeno peppers
4 cups chopped onions
1 cup bottled lemon or lime juice
6 cloves garlic, finely chopped
1 tablespoon ground cumin*
3 tablespoons oregano leaves*
1 tablespoon salt
1 teaspoon black pepper

Combine all ingredients in a large saucepan and stir frequently over high heat until mixture begins to boil. Reduce heat and simmer fro 20 minutes, stirring occasionally. Ladle hot into pint jars, leaving 1/2 inch headspace. Adjust lids and process in a boiling canner: 15 minutes at 0-1,000 feet altitude; 20 minutes at 1,001-6,000 feet; or 25 minutes above 6,000 feet.

Yield: 5 pints

*The amounts of spices and herbs may be altered to taste. Cilantro and cumin are often used in spicy salsas. You may leave them out if you prefer a salsa with a milder taste. For stronger cilantro flavor, add fresh cilantro just before serving the salsa. DO NOT CHANGE THE AMOUNTS OF VEGETABLES OR LEMON/LIME JUICE.