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Savor strawberry season with our sweet freezer jam. View Recipe >
Preserving Method: Water-Bath-Canning
Makes about 4 (8 oz) half pints or 2 (16 oz) pints
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.
You will need
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 vinegar
4 Tbsp lime juice
PREPARE boiling water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside.
COMBINE all ingredients in a large saucepan.
HEAT to a boil. Reduce heat and simmer 10 minutes.
LADLE hot salsa in to hot jars leaving ½ inch headspace. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight. Place jar in boiling water canner. Repeat until all jars are filled.
PROCESS jars for 15 minutes for half pints or 20 minutes for pints, adjusting for altitude. Turn off heat; remove lid, and let jars stand 5 minutes. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
Quick tip: When cutting or seeding hot peppers, wear rubber gloves to prevent hands from being burned.