GRILLED TOMATILLO & JALAPENO SALSA
2 lbs tomatillos
4 cups chopped, peeled plum tomatoes
1 1 /2 cups chopped onions
1/2 cup finely chopped and seeded jalapeno peppers
2 tbsp finely chopped garlic
2 tbsp granulated sugar
2 tsp kosher salt (or canning/pickling salt)
1 tsp ground cumin
1 cup white vinegar
2 tbsp chopped fresh oregano (or 2 tsp dried)
- Peel husks from tomatillos and rinse under running water. Pat dry and broil in oven on a rimmed baking sheet, for approximately 10 minutes (turning halfway through to ensure even charring on all sides of the tomatillos). Remove from oven and let cool. Chop coarsely and measure out 5 cups.
- Meanwhile, prepare jars, lids in canner, as usual.
- In a large pot, combine tomatillos, tomatoes, onions, jalapenos, garlic, sugar, salt, cumin and vinegar. Bring to a boil over medium-high heat, stirring often (because it will stick to the bottom otherwise...trust me grrrr!) Reduce heat and boil gently, stirring often, for approximately 45 minutes or until mixture is thickened and salsa can be mounded on the back of a spoon.
- Stir in oregano.
- Ladle the hot salsa in to hot jars, leaving 1/2" headspace (adjusting headspace once air bubbles are removed). Wipe rim and centre lid on jar. Screw band down until fingertip tight. Place jars in canner and return to a boil. Process jars for 20 minutes. Turn off heat and remove canner lid. Let jars rest in the canner for 5 minutes before removing to a towel-lined surface. Check lids after 24 hours and reprocess any lids that have not sealed.