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Tomatillo Salsa

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Ingredients

  • 5 1/2 cups chopped cored husked tomatillos - (abt 2 lbs)
  • 1 cup chopped onion
  • 1 cup chopped green chilies
  • 4 garlic cloves minced
  • 2 tablespoons minced cilantro
  • 2 teaspoons cumin
  • 1/2 teaspoon salt
  • 1/2 teaspoon red pepper
  • 1 cup vinegar, 5% acidity
  • 4 tablespoons lime juice

Details

Servings 4

Preparation

Step 1

Prepare Ball brand or Kerr brand jars and closures according to manufacturer's instructions.

Combine all ingredients in a large saucepot. Bring mixture to a boil; reduce heat and simmer 10 minutes.

Carefully ladle hot salsa into hot jars, leaving 1/4-inch headspace. Wipe jar rim clean. Place lid on jar with sealing compound next to glass. Screw band down evenly and firmly just until a point of resistance is met -- fingertip tight.

Process 15 minutes in a boiling-water canner. At elevations higher than 1,000 feet, boil 2 additional minutes for each additional 1,000 feet elevation.

This recipe yields about 4 half-pints.

Caution: When cutting or seeding hot peppers, wear rubber gloves to prevent hands from being burned.

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