We planted tomatillos this year, and they did well. So well that we were able to make a batch of tomatillo jam based on a recipe from Food in Jars. It's such a pretty salsa and a nice change of pace from traditional tomato-based salsas.
4 lbs. tomatillos, husked washed and chopped
1 cup finely chopped onion
3 to 4 jalapeno peppers, minced
8 garlic cloves, minced
1 Tbsp. cumin
2 tsp. sea salt
1/2 cup bottled lime juice
2 Tbsp. dried cilantro or 1/4 cup fresh cilantro, minced
Combine tomatillos, onion, jalapenos and garlic in a large pot. Bring to a boil, and then reduce heat to simmer 10 minutes. Add the remaining ingredients, and cook for an additional 10 minutes. If you prefer a smoother salsa, blend a portion of the salsa using an immersion blender or regular blender using a towel for a cover rather than the lid. Taste the salsa, and add more seasonings as desired.
Fill prepared jars with salsa, leaving 1/2-inch headspace. Process in a hot water bath 15 minutes. Remove the canning pot from the heat, and remove the lid. Let the jars sit in the hot water an additional 5 minutes before removing from the pot. Makes about 3 pints.