When you pull the husk back, they look like small, green tomatoes and are covered by a sticky substance. Once they are husked and washed, they are ready for chopping and cooking. This salsa is terrific as a dipping sauce, and can also be used in chile verde or green posole. MAKES 3 (1-PINT/500 ML) JARS 4 pounds/1.8 kg tomatillos, husked, washed, and finely chopped 1 cup/160 g finely chopped onion (about 1 medium onion) 3 to 4 jalapeño peppers, minced (seeds removed for a milder salsa) 8 garlic cloves, minced 1 tablespoon ground cumin 2 teaspoons sea salt ½ cup/120 ml bottled lime juice ¼ cup/4 g minced fresh cilantro Prepare a boiling water bath and 3 regular-mouth 1-pint/500 ml jars according to the process on page 10. Place the lids in a small saucepan, cover them with water, and simmer over very low heat. Combine the tomatillos, onion, jalapeños, and garlic in a large pot. Bring to a boil, then reduce the heat and simmer 10 minutes. Add the cumin, sea salt, lime juice, and cilantro.
