A wonderful Tomatillo Salsa with a genuine Mexican flair using tomatillos. Green tomatoes may be subsituted if desired.
5 cups chopped tomatilos*
1-1/2 cup peeled, seeded and chopped long green chilies
4 cups chopped onion
1/2 cup seeded, finely chopped jalapeno peppers
6 cloves garlic, finely chopped
1 cup lemon juice
1 tablespoon ground cumin
3 tablespoons oregano leaves
1 tablespoon salt
1 teaspoon black pepper
*Green tomatoes may be used in this recipe instead of tomatillos.
Mix all ingredients and stir frequently over high heat until mixture begins to boil, then reduce heat and simmer for 20 minutes, stirring occasionally.
Ladle hot into pint jars, leaving 1/2-inch headspace.
Adjust lids and process in a boiling water canner: 15 minutes at 0 to 1,000 feet altitude, 20 minutes at 1,001 to 6,000 feet; 25 minutes above 6,000 feet.
Important note: The only changes you can safely make to this recipe is to substitute lemon juice for vinegar and to change the amount of spices and herbs. Do not alter the proportions of vegetables to acid and tomatoes, because doing so can make the salsa unsafe for consumption.
Recipe makes 4 pints.
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