Canned Tomatillo Sauce (aka Salsa Verde)

I'm crazy about tomatillos! They are the main ingredient in verde sauce. If you're lucky you can find tomatillos for 89 cents a pound.  Anything under $3 a pound is decent. From this blog, originally from  The Art of Preserving by Rick Field and Rebecca Courchesne.

Use the canned sauce for:
Sterilize 3 pint jars and 1 half-pint jar. 

Puree the following in blender (or food processor) to your desired chunky/smoothness. I usually have to do this in two batches to fit in the vitamix.

2.5 lbs tomatillos, husked and rinsed, then quartered
1 white onion, peeled & diced
green chiles: 2-4 jalapenos, and/or roasted poblano peppers
1 C cilantro
3 cloves garlic
1 TB fresh oregano leaves (omit if you don't have)
6 TB lemon juice
1.5 tea salt
0.5 tea fresh ground black pepper
enough water to get the blades going

Pour into large saucepan. Bring to a boil, then simmer uncovered for 20 minutes to thicken.

Ladle hot liquid into sterilized jars. Wipe rims clean, screw lids on.

Process in hot water bath canner for 15 minutes.

Yields 3 pints plus potentially a little extra.

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