My first time canning tomatillo salsa so I welcome suggestions. I am an experienced 'canner' so don't need help with that.
Planning to use tomatillos, white onion, garlic, serranos, cilantro, sugar and seasoning as required plus some lemon juice for acidification. .
Any suggestions? Thinking of adding some cumin, Mexican oregano. How coarse/fine to make it, I use a Roma food strainer and can do either?
I would like to roast the tomatillos but it ain't going to happen as there will be 20lb of them unless you have a very good reason why I should. I will roast the white onion and garlic.