Canning Salsa Verde (Chile Verde)
I roast tomatillos, onion, serrano and/or jalapeno peppers, and garlic in the broiler until soft and has some charring. Blend these up with salt, lime juice, cumin, and fresh cilantro. All to taste. Put into sterilized jars and process in water-bath canner. Reap the rewards in the summer when you throw a pork roast and a jar of chili verde into the crock pot. Also good for enchiladas and chilaquiles.