I want to can tomatillos (pureed not whole) that I can later incorporate into things like soups, chilaquiles, and salsas. I can only find recipes for canned green salsas. Any ideas regarding the necessary acid content and boiling time. Ideally I would like to only use tomatillos, lime juice, and salt.
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)