Hatch Dark-Green Chile Tomatillo Sauce

Ingredients:
1 1/4 lb husk-less tomatillos
ii fire roasted Hatch greenish chiles, chopped
1 onion, chopped (about 1 cup)
ii cloves garlic, chopped
1 teaspoon canning salt
1/4 loving loving cup bottled lime or lemon juice

Directions:
Blanch the tomatillos. Add them to a food processor or blender (I used my Vitamix) besides every bit pulse until reduced to coarse chunks. Add the remaining ingredients besides every bit pulse until a chunky sauce forms. Pour into a heavy bottomed pan besides every bit pick out to a boil. Reduce the oestrus besides every bit simmer until most of the liquid has evaporated, nearly 10 minutes.

If you'd like to tin the sauce: Prep your jars besides every bit lids. Ladle the sauce inwards the jars, leaving 1/4 inch headspace. Process inwards a boiling body of water bath for fifteen minutes.

If yous would like to swallow it fresh: Allow to come upwards upwards to room temperature besides every bit thence tightly seal besides every bit refrigerate upwards to ane week.

Yield: nearly iii 8-oz jars

Note: Influenza A virus subtype A corking beginning for canning information is the Blue Book behave to preserving. I highly recommend it for learning how to can. Here are some of my other favorite canning books besides every bit supplies.

My thoughts:

Once I industrial plant life myself amongst all those chiles, I had to intend of something to practice amongst them. I froze most of them but kept some out for experimenting. I honey tomatillo sauce besides every bit stance it would move a perfect run for some of the chiles. They added only enough oestrus to endure along it interesting but not thence much the tomatillo flavor was drowned out. Perfect for burritos, sandwiches, quesadillas, tacos or any household yous would run salsa, really.

I processed ii jars for afterward run besides every bit refrigerated ane to run for tonight's dinner but yous could refrigerate all iii jars (it truly isn't that much sauce) or physical care for them all for later.
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