Title: Sandy's Salsa Verde
Categories: Canning Mexican Check
Yield: 12 Qts.

2/3 blue enamel canning kettle washed tomatillas water to half way up 3 lg. onions chopped 6 bell peppers chopped 4 jalapenos 8 serranos handfull garlic salt handful onion powder handful parsley flakes or cilantro pod of garlic, cleaned and crushed 3 T. cumin seed 4 T. italian seasoning Throw everything in pot, simmer a couple of hours. Put through food strainer, return to kettle. Add 4 red bell peppers chopped or coarse ground for color. Cook down til thicker if desired.

Process in quarts as for tomatoe juice.

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