I use my Cuisinart to chop and puree the ingredient. I puree the tomatillos but everything I use the pulse button and just course chop. I add the seasoning, vinegar, juice and processed garlic and cilantro last. If I am canning the salsa I stir in the citrus juice, garlic and cilantro after the salsa is cooked just before jarring.
½ cup apple cider vinegar
season to taste with:
The tomatillos need to be cooked. If you are canning the salsa simply puree them before adding to the pot. For fresh salsa, cook and puree them before adding to the other ingredients. If you are canning your salsa cook at least until it boils hard. I prefer to cook it until it starts to thicken a little before jarring.
I made this batch a few week ago and I’m working on another today, along with prune preserves, yum!