Canning and Preserving · Stocking Up · Tomatillos

Tomatillo Salsa


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.



Here’s my larger version of the recipe, from the Ball Complete Book of Home Preserving:

Tomatillo Salsa

Makes about 4 pints


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.



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