Canned Lime Tomatillo Salsa

  This is one of my most popular modified recipes. This recipe was originally for apple-tomatillo salsa*, but I didn't like the apples because they were an overpowering flavor in the original recipe, so with some major tweaking  I was able to create my own special salsa that is always requested when I'm invited to pot-lucks and other gatherings. This is an often requested recipe, it's simple to make, delicious to eat, and so I decided to share it here.

Lime  Tomatillo Salsa
Ingredients:
7-8 cups husked, washed, and chopped tomatillos
1/2 cup chopped green peppers
1/4 cup chopped onions
1/4 cup cider vinegar
1/4 cup lime juice
1 tsp. lime zest
1/4-1/2 cup seeded and chopped fresh jalapeño chilies (as desired for heat).
1/4 cup sugar
1/2 cup fresh cilantro; chopped
1 tsp.  non-iodized salt (This is important in all bottling recipes; iodized salt will affect sealing and storage, causing canned items to spoil!)

Beyond the Basics Equipment: 
Hand blender
Steamer Canner (a boiling water canner will work, but I prefer using a steamer canner because there is less water to boil and it makes the process faster.)
About 7 pint bottles with accompanying lids and rings


Preparation:
1. Add all ingredients into heavy sauce pan and cook, uncovered, for 15 minutes.
2. When all vegetables are tender and soft, use a hand blender to blend to a smooth consistency.
3. Reduce the heat to low; cook salsa down to desired thickness.
4. Put in pint bottles, and process ten minutes in steam canner or boiling water canner.

Note: I always taste my salsa before I put it in the bottles because sometimes I like to add more salt and lime.

*The original apple-tomatillo salsa recipe appeared in Better Homes and Gardens Special Interest Publications: Canning, 2011. The above recipe is my own recipe for lime tomatillo salsa. While my recipe was inspired in part by apple tomatillo salsa, I created the above recipe through personal trial and error.