Tomatillo

We did not make any salsa last summer and so ran out some time ago. When I went looking for my recipe I dug up a list of ingredients but unfortunately had not recorded the procedure before, so I was shooting in the dark a bit here. This time I'm recording it all for posterity though!

Note that due to the lack of vinegar this recipe is not suited to canning by any means other than pressure-canning. The lack of vinegar makes for a nice sweet, fresh flavour that is very similar to the fresh salsas that are so popular these days. This is easy to make, though does take some time to boil down. We cheat and add a bit of corn starch to help thicken it.

This is pretty mild for spiciness.