Peel tomatillos and cut into fourths. Clean and rinse cilantro and remove large stems. Pour prepared ranch dressing in a blender, and add cilantro leaves, tomatillos, garlic, lime juice and Tobasco. Blend until cilantro is finely chopped. Refrigerate for at least 2 hours, or until dressing has thickened
(I did not use any tomatillos in mine)
Sweet Shredded Pork
Cook pork roast, brown sugar, salsa, rootbeer in crock pot for several hours until it starts shredding when you poke at it. Make sure you check it often and stir it
so it doesn't burn on the sides.
Peach Salsa (Canning recipe)
6 cups chopped tomatoes
2 1/2 cups chopped onion
2 cups chopped green pepper
10 cups chopped peaches ripe or unripened (I used ripe)
1 TBS canning salt
3 3/4 cups packed brown sugar
2 1/4 cups cider vinegar
2 tsp crushed red pepper flakes (I used a few chopped jalapenos)
2 tsp minced garlic
Add all in pot, stir often, bring to a boil. Let simmer for 5 min. Fill jars and process for 15 min.