Wednesday, August 21, 2013

Tomatillo Salsa


I love the taste and texture of tomatillos.  While I was in the canning mood, I knew I wanted to attempt a salsa made from tomatillos and peppers from the garden.  Not only is this salsa great with chips, but adds a wonderful dimension of flavor layered on tacos, fajitas and/or burritos.  Thanks to Ball Preserving website for the recipe.

5 1/2 cups chopped, cored husked tomatillos (about 2 lbs.)
1 cup chopped white onion
1 cup chopped green chilies.  I used a mixture of peppers including some hot cherry pepper for extra heat and color.
4 cloves garlic, minced
2 T. minced cilantro
2 t. ground cumin
1/2 t. salt
1/2 t. red pepper flakes
1/2 cup vinegar
4 T. lime juice

Prepare boiling water canner.  Heat jars and lids in simmering water until ready to use.  Do not boil.  Set bands aside.

Combine all ingredients in a large saucepan.

Aren't those colors just gorgeous?


Heat to a boil.  Reduce heat and simmer for 10 minutes.


Ladle hot salsa into hot jar leaving 1/2 inch headspace.  Remove air bubbles.  Wipe rim.  Center hot lid on jar.  Apply band and adjust until fit is fingertip tight.

Process filed jars in a boiling water canner for 15 minutes.  Remove jars and cool.  Check lids for seal after 24 hours.  Lids should not flex up and down when center is pressed.  Makes about 4 (8 oz.) half pints.





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