We have to thank Cassie for this recipe, and the extra jar she scored out of it too!!! Our first jar was delivered to Wendy's house for Christmas from the neighbors... it was so yummy we had it gone in an hour :) Somehow I guess I stole the recipe for myself, so to make up for it I'm posting it here for everyone else to access to!
1 1/2 lbs. Tomatillos
2 Green Chilis, cored & seeds taken out
3 Jalapenos, take out the seeds unless you want some more heat
2 cloves Garlic
1/2 c. Chicken Broth or 1/2 tsp. Bullion
1/4 c. Rice Vinegar
1 T. Oil
1 tsp. Cumin
1/4 to 1/2 c. Cilantro
1 tsp. Sugar
2 T. Lime or Lemon juice
1 1/2 tsp. Salt (may want to add more, taste and see)
Combine everything except cilantro in food processor.
Transfer to saucepan and bring to a boil, continuing to boil 5 - 10 minutes.
Stir in cilantro and fill pint jars with sterile lids and rings.
Cold Pack for 30 minutes in hot water bath or 20 minutes in steam canner.
This makes 2 pint jars... just so you know :)