Tomatillo Sauce

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• 2 1/2 lbs tomatillos, washed and husked
• 2 medium poblano peppers
• 1 small jalapeno pepper
• 2 cups onions, chopped (about 3 medium)
• 3 teaspoons garlic cloves, chopped (about 3 cloves)
• 1/2 cup bottled lemon juice
• 2 teaspoons salt

Recipe

• 1 place top oven rack 6 inches from broiler and preheat.
• 2 prepare an ice water bath.
• 3 in a medium saucepan, bring a pot of water to a boil over high heat; blanch tomatillos 1 or 2 minutes, then remove to ice water bath.
• 4 once tomatillos cool, coarsely chop in a food processor.
• 5 meanwhile, broil poblano and jalapeno peppers on a baking sheet until they blister, then turn, about 5 minutes in total.
• 6 once cool enough to handle, discard skins, seeds, and membranes; coarse chop (you should have about 1/2 to 3/4 cup).
• 7 combine all ingredients in a medium saucepan and cook over medium heat, stirring occasionally, until mixture is a fairly smooth sauce, about 20 minutes.
• 8 the sauce is now ready for canning.
• 9 scald 2 pint jars and their bands by dipping them into boiling water (no need to sterilize since jars will be processed more than 10 minutes).
• 10 heat lids in hot water to soften the rubber.
• 11 spoon sauce into jars, leaving 1/2 to 3/4 inches of head space; wipe rims, apply lids, and screw bands on tightly.
• 12 place jars on a rack in a pot tall enough to allow the jars to be covered by 3 inches of water.
• 13 bring water to boil over high heat and preocess 15 minutes; turn off heat and allow jars to rest a few minutes before transferring to countertop to cool.
• 14 test seal by pressing the center of the lid, it should not pop back up.
• 15 let cool 6 to 8 hours undisturbed, then store in a cool, dark place for up to a year.
• 16 refrigerate after opening.