Thursday, August 11, 2016

Salsa Time... Tomatillo Salsa

Tomatillo Salsa
Found on freshpreserving

The combination of tomatillos, chilies and cilantro creates a salsa with an authentic Mexican taste. In addition to making a great dip for corn chips, this salsa works well as a condiment for fajitas, burritos and quesadillas.
Makes about 4 (8 oz) half pints


* 5-1/2 cups chopped cored husked tomatillos (about 2 lbs or 27 medium)

* 1 cup chopped onion (about 1 large)

* 1 cup chopped green chilies (about 2 medium)

* 4 cloves garlic, minced

* 2 Tbsp minced cilantro

* 2 tsp ground cumin

* 1/2 tsp salt

* 1/2 tsp red pepper flakes

* 1/2 cup vinegar

* 4 Tbsp lime juice 

* 4 Ball® (8 oz) half pint glass preserving jars with lids and bands


1. PREPARE boiling water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside.

2. COMBINE all ingredients in a large saucepan.

3. HEAT to a boil. Reduce heat and simmer 10 minutes.

4. LADLE hot salsa in to hot jars leaving 1/2 inch headspace. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.

5. PROCESS filled jars in a boiling water canner for 15 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

Quick Tip: When cutting or seeding hot peppers, wear rubber gloves to prevent hands from being burned.

1 comment:

  1. I made some of this last weekend. I roast everything in the oven and use a food processor to chop afterwards. I used a combination of "fooled you" jalapenos, poblanos and holy mole peppers and skipped the red pepper flakes. My entire family loves it. Hopefully my tomatillo plants will give me a couple more batches!


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