Tomtatillo Green Salsa

  

Quantity: About 5 pints

Jar size: Pints

Ingredients:

5 cups chopped tomatillos
1-½ cups seeded, chopped long green chiles
½ cup seeded, finely chopped jalapeño peppers
4 cups chopped onions
1 cup bottled lemon or lime juice
6 cloves garlic, finely chopped
1 tablespoon ground cumin (optional)
3 tablespoons dried oregano leaves (optional)
1 tablespoon salt
1 teaspoon black pepper

Instructions:

Caution: Wear plastic or rubber gloves and do not touch your face while handling or cutting hot peppers. If you do not wear gloves, wash hands thoroughly with soap and water before touching your face or eyes.

1. Remove the dry outer husks from tomatillos; wash thoroughly. They do not need to be peeled or seeded.

2. The skin of long green chiles may be tough and can be removed by heating the peppers. Usually when peppers are finely chopped, they do not need to be skinned. If you choose to peel chiles, slit each pepper along the side to allow steam to escape. Peel using one of these two methods:

Oven or broiler method: Place chilies in oven (400ºF) or broiler for 6-8 minutes until skins blister.

Range-top method:  Cover hot burner (either gas or electric) with heavy wire mesh. Place peppers on burner for several minutes until skins blister.

After blistering skins, place peppers in a pan and cover with a damp cloth. (This will make peeling the peppers easier.) Cool several minutes; slip off skins. Discard seeds and chop.

The jalapeño peppers do not need to be peeled, but seeds are often removed.

3. Wash and rinse canning jars; keep hot until ready to use. Prepare lids according to manufacturer’s directions.

4. Combine all ingredients in a large saucepan and stir frequently over high heat until mixture begins to boil, then reduce heat and simmer for 20 minutes, stirring occasionally.

5. Ladle hot mixture into clean, hot pint jars, leaving ½-inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened, clean paper towel; apply two-piece metal canning lids.

6. Process in a boiling water canner according to the recommendations. Let cool, undisturbed, 12-24 hours and check for seals.

Note: You may use green tomatoes in this recipe instead of tomatillos.

IMPORTANT:
The only other change you can safely make in this salsa recipe is to change the amount of spices and herbs. Do not alter the proportions of vegetables to acid and tomatoes because it might make the salsa unsafe. Do not substitute vinegar for the lemon juice.

 

Processing time:

Processing Times for Boiling Water Canner

 

 

Process Times at Altitudes of:

Style of Pack

Jar Size

0-1000 ft

1001-6000 ft

Above 6000 ft

Hot

Pints

15 min

20 min

25 min

Source:

National Center for Home Food Preservation




Loading...