Last year was the first time I grew tomatillos and I was surprised at how sweet the ones I grew were! Last year's tomatillo salsa turned out a bit too sweet for me. This year the tomatillos are more on what must be the 'normal' side - a bit tart. I made 6 pints of the Tomatillo Salsa out of BBB. Last year I discovered that the lime juice was too overpowering for me, so this year for the triple batch, I used the called for amount of vinegar, but I used only one- quarter cup lime juice and replaced the other one-half cup with lemon juice. Still had tomatillos and wanted a salsa with more peppers/onions in it, so I made the Zesty Salsa out of BBB as a guideline, and substituted the tomatillos for the tomatoes. Not usually being too fond of sweet tomatillo/tomato salsas - nor cider vinegar in my salsas, I used half white and half cider. I also added 1.5 tsp. smoky paprika powder for a bit of a difference. Hubby and I both think it turned out very tasty and is now one of our favorites! I'm glad that I still have some tomato salsa left from the crop of tomatoes we got last year. Tomatoes did lousy here this year, and right now they are being covered at night to protect them from frost. Maybe some will get enough of a blush to pick and ripen, but I'm not counting on it

I use canned or bottled tomatillos more often than not in this Pork Chili Verde recipe but you can use fresh tomatillos. You can serve this in a bowl or over cheesed filled floured tortillas. Home Cookin Chapter: Recipes From Thibeault's Table Pork Chile Verde ================ 1 to 2 tablespoons oil 1 cup coarsely chopped onions 1 to 2 pounds lean pork cut into 1/2 inch cubes 1 to 2 tablespoons flour 1/2 teaspoon ground cumin 2 cloves of garlic 2 cans roasted chili peppers 1 can/bottle of Tomatillos chicken broth cilantro Heat oil in heavy pot. Toss pork with flour, and brown. When all the meat has been browned, add the onions and garlic and saute for a few minutes. Add the cumin, the chili peppers, and the tomatillo sauce. Add some chicken broth. Simmer until meat is tender. Sprinkle with cilantro. Serve with flour or corn tortillas and sides of beans, guacamole, salsa, cheese,etc.. Lori's White Chili is delicious and so easy to make. Home Cookin Chapter: Recipes From Thibeault's Table Lori's - The Dove's Nest White Chili ========================== Source: Lori at All That Splatters 2 tablespoons olive oil 1 medium onion, chopped 3 cloves of garlic, minced 2-1/2 cups tomato, chopped or 2 cans (10 ounces each) of tomatoes with green chilies, undrained 6 fresh tomatillos, chopped 1 medium jalapeno, seeded, minced 2 cups chicken stock 1 7-ounce can green chilies, chopped 2 cups chopped cooked chicken 1/4 teaspoon dried oregano 1/4 teaspoon ground cumin 1/4 cup (heaping) chopped cilantro 2 19-ounce cans cannellini or Great Northern bean, undrained 1 tablespoon fresh lime juice salt & pepper to taste sour cream shredded Monterrey Jack or Cheddar cheese Fried tortilla strips (optional) Heat the olive oil in a large stockpot over medium-high heat. Add the onion. Saute for 3 to 5 minutes or until softened. Add the garlic. Cook for 1 to 2 minutes longer; do not brown. Add the tomatoes, tomatillos and jalapeno. Cook until the tomatillos are tender, stirring occasionally. Add the chicken stock, green chilies, chicken, oregano, cumin, cilantro, beans and lime juice. Cook until heated through, stirring frequently. Season with salt and pepper to taste. Ladle the chili into serving bowls. Serve garnished with a dollop of sour cream, shredded cheese and fried tortilla strips (if using). Yields 8 to 10 servings

Regarding this Recipe... What kind of vinegar do I use? is Apple Cider fine? Thanks again! G'doc ANNIEÂS SALSA 8 cups tomatoes, peeled, chopped and drained 2 1/2 cups chopped onion 1 1/2 cups chopped green pepper 3  5 chopped jalapenos 6 cloves minced garlic 2 tsp cumin 2 tsp pepper 1/8 cup canning salt ¼ cup chopped fresh cilantro 1/3 cup sugar 1 cup vinegar (for BWB or 1/3 cup vinegar for PC) 16 oz. tomato sauce 16 oz tomato paste Mix all ingredients, bring to a boil, boil 10 minutes. Pour into hot jars, process at 10 lbs of pressure for 30 minutes for pints. Or BWB 15 minutes. Makes 6 pints Nancy

I'm with you pink, I believe the ripe tomatoes are more acidic. I use green tomatoes to make salsa regularly, but I am adding acid for those recipes. When canning just ripe tomatoes, it only requires a small amount or no acid for a BWB recipe (most current recipes call for adding a little lemon juice, but years ago the recipes didn't, and I, along with my mother and grandmother, canned hundreds of jars of ripe tomatoes in nothing more than BWB 20 minutes). I treat a green tomato just as I would a pepper, a cucumber, a green bean - essentially a non-acidic ingredient.