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Tomatillo Salsa
Tomatillo Salsa
The combination of tomatillos, chilies and cilantro creates a salsa with authentic Mexican flavor. In addition to making a great dip for tortilla chips, this salsa pairs perfectly with fajitas, burritos and quesadillas.
Makes:
4 Half Pint Jars (8 oz) or 2 Pint Jars (16 oz)
Prep:
20 Minutes
15 Minutes Half Pint Jars or 20 Minutes Pint Jars
INGREDIENTS
5 ½ cups chopped cored husked tomatillos (about 2 lbs or 27 medium)
1 cup chopped onion (about 1 large)
1 cup chopped green chilies (about 2 medium)
4 cloves garlic, minced
2 Tbsp minced cilantro
2 tsp ground cumin
½ tsp salt
½ tsp red pepper flakes
½ cup white vinegar (5% acidity)
4 Tbsp bottled lime juice
Tomatoes
Water Bath Canning
DIRECTIONS
FIRST, LET'S PREP!
Prepare boiling water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set aside with bands.
NEXT, TIME TO COOK!
Combine all ingredients in a large saucepan. Heat to a boil. Reduce heat and simmer 10 minutes.
DID YOU KNOW?
To guarantee the most delicious preserved foods, always begin with the best-quality produce at its peak of ripeness.
NEXT, LET'S CAN IT!
Ladle hot salsa into a hot jar leaving a ½ inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar and apply band, adjust to fingertip tight. Place jar in boiling-water canner. Repeat until all jars are filled.
Water must cover jars by 1 inch. Adjust heat to medium-high, cover canner, and bring water to a rolling boil. Process pint jars for 20 minutes and half pint jars for 15 minutes, adjusting for altitude. Turn off heat and remove cover. Let jars cool 5 minutes. Remove jars from canner; do not retighten bands if loose. Cool 12-24 hours. Check lids for seal, they should not flex when center is pressed.