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Tomatillo Green Salsa

Course Salsa
Cuisine Mexican
Prep Time 45 minutes
Cook Time 45 minutes
Total Time 1 hour 30 minutes
Yield 5 half-litre (US pint) jars
Calories 18 kcal

Ingredients

  • 1 kg tomatillos (chopped. 5 cups / 2.25 lbs. Measured after prep)
  • 200 g green chiles (stemmed, seeded and finely chopped. 1 1/2 cups / 5 oz. Measured after prep)
  • 75 g jalapeno peppers (stemmed, seeded and finely chopped. 1/2 cup / 2 oz. Measured after prep. 3 jalapenos)
  • 700 g onion (finely chopped. 4 cups / 25 oz. Measured after prep)
  • 6 cloves garlic (washed, peeled and finely chopped)
  • 250 ml lime juice (bottled. 1 cup / 8 oz. OR same amount of bottled lemon juice.)
  • 1 tablespoon ground cumin (optional)
  • 3 tablespoons oregano (dried. optional)
  • 1 tablespoon salt (OR non-bitter, non-clouding salt sub)
  • 1 teaspoon ground black pepper
Metric - US Customary

Instructions

  1. Husk the tomatillos, wash well. Add to a pot.
  2. Stem, seed and chop the peppers; add to the pot.
  3. Peel, wash and chop the onion. Add to pot.
  4. Peel and chop the garlic, add to pot.
  5. Put pot on stove burner over high heat.
  6. Bring to a boil, stirring frequently.
  7. Lower to a simmer and simmer uncovered for 20 minutes, stirring periodically.
  8. Ladle hot salsa into hot jars.
  9. Leave 2 cm (1/2 inch) headspace.
  10. Debubble, adjust headspace.
  11. Wipe jar rims.
  12. Put lids on.
  13. Process in a water bath or steam canner.
  14. Process jars for 15 minutes; increase time as needed for your altitude.