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Tomatillo Green Salsa
This is a Tomatillo Green Salsa recipe for home canning from the USDA Guide.
Course
Condiments
Cuisine
Mexican
Keyword
Jalapeno Peppers, Salsa, Tomatillos
Prep Time
45
minutes
minutes
Cook Time
45
minutes
minutes
Total Time
1
hour
hour
30
minutes
minutes
Servings
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 ½ cups / 5 oz. Measured after prep)
75
g
jalapeno peppers
(stemmed, seeded and finely chopped. ½ 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
Husk the tomatillos, wash well. Add to a pot.
Stem, seed and chop the peppers; add to the pot.
Peel, wash and chop the onion. Add to pot.
Peel and chop the garlic, add to pot.
Add all remaining ingredients (the juice and the spices.)
Put pot on stove burner over high heat.
Bring to a boil, stirring frequently.
Lower to a simmer and simmer uncovered for 20 minutes, stirring periodically.
Ladle hot salsa into hot jars.
Leave 2 cm (½ inch) headspace.
Debubble, adjust headspace.
Wipe jar rims.
Put lids on.
Process in a water bath or steam canner.
Process jars for 15 minutes; increase time as needed for your altitude.
Nutrition
Serving:
2
g
|
Calories:
18
kcal
|
Carbohydrates:
4.2
g
|
Protein:
0.6
g
|
Fat:
0.3
g
|
Sodium:
91
mg
|
Fiber:
1.4
g
|
Sugar:
0.4
g