11/11/2017 – Inspired by the recipe here. The recipe called for 1 lb of tomatillos but I had more so prorated the other ingredients to the values cited below. After 8 days this was a great, very mild but flavorful, dipping salsa. Would be great on fish tacos, enchiladas or eggs. The final half of the jar stayed in the refer for two months and was found to be almost mushy and a bit salty. Need to eat it sooner.
1 lb. 5 oz. tomatillos
2/3 medium onion
1 large jalapeno pepper
~1+ cup fresh cilantro
1+ T lime juice
5 small cloves garlic
2% brine made with Morton canning salt
11/19/2017, 8 days later – Tried it with chips as a dip with Kelley. Not hot at all but a great flavor. We ate half the jar. Try 2-3 serrano peppers in a quart or about 1.25 pounds of tomatillos that made this quart.
1/7/2018 – The bottom third of the quart jar has been in the refer and today was sampled and the final spoonfuls used in lunches for next week. It was fairly mushy but not a lot and a bit salty. The tomatillos and onions dominated the taste profile.