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?
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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