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Canning Salsa Verde, Made with Tomatillos
Ingredients
  • 3 pounds tomatillos, husks removed and halved or quartered
  • 1 cup coarsely chopped onions
  • 1 cup coarsely chopped peppers (I use a mix of green bell, jalapenos, and thai chilies to add heat)
  • 6 cloves garlic, chopped
  • ⅓ cup minced cilantro
  • 2 ½ teaspoons cumin
  • ¾ teaspoon smoked paprika
  • 1 ½ teaspoons kosher salt
  • ½ cup bottled lime juice
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