I’ve made a few batches of this salsa, first in 8 oz jars, and, later, after we realized how good it is, in pint jars. It doesn’t have quite the same flavor as the Roasted Tomatillo Salsa I wrote about a while back, but it’s pretty similar and very, very good.
First it helps to have a lot of tomatillos ripe and ready to go.
Next, it helps to have a helper.
Especially one who pretends she isn’t aware that you’re standing right there with a camera, taking multiple pictures while she cuts cored tomatillos into smaller pieces.
After you’ve got all your tomatillos chopped,
you need jalapenos, of course.
In fact, you need a few other things as well:
Tomatillos, jalapenos, onions, garlic, white vinegar, lime juice, cilantro, cumin, salt, and red pepper flakes.
All these things go into a pot…
(again, it’s nice to have a helper)
And after you give it a good mix, you bring the mixture to a boil, and then cook it for about ten minutes.
It’ll look like this:
Actually, it’ll look darker and softer than that.
Then you ladle it into your prepared jars, and process in the hot water bath for fifteen minutes.
Ta-da!
Here’s my larger version of the recipe, from the Ball Complete Book of Home Preserving:
Tomatillo Salsa
Makes about 4 pints
Ingredients:
11 cups husked, cored, chopped tomatillos
2 cups chopped onion
2 cups seeded, chopped jalapeno peppers
1 cup white vinegar
8 tablespoons (1/2 cup) lime juice
8 cloves garlic, finely chopped
4 tablespoons finely chopped cilantro
4 teaspoons ground cumin
1 teaspoon salt
1 teaspoon hot pepper flakes
What to do:
1. Prepare canner, jars and lids.
2. In a large, stainless steel pot, combine all ingredients. Bring to a boil over med-high heat, stirring frequently. Reduce heat to med-low and boil gently, stirring often, for ten minutes.
3. Ladle hot salsa into prepared jars, leaving a generous half inch of head space. Wipe rims, place lids on jars, then bands. Screw bands on until fingertip-tight.
4. Place jars in canner, making sure the water covers the jars by a good inch. Cover the canner, bring to a rolling boil, and process jars (either 8 oz or pint) for fifteen minutes. Shut off heat, remove lid, and let jars sit for another five minutes before removing from water. Cool, make sure seal is good, label, and store.
Enjoy!
