Ingredients
Scale
- 6 lb. tomatillos (or a mix of tomatillos & tomatoes, mostly tomatillos), husks removed
- 1 medium onion (about 1 cup, chopped)
- 4 – 6 cloves garlic, peeled & chopped
- 1/2 cup lime juice
- 1 teaspoon cumin
- 2 teaspoons canning salt
- 1 1/2 teaspoons citric acid
- Mixed hot peppers, to taste (I used serrano, jalapenos and carrot peppers)
- 1/4 cup fresh cilantro leaves, chopped
Instructions
- Put a bunch of the tomatillos in a handi chopper or food processor and pulse to chop. Pour into a soup pot or large saucepan. Repeat until all the tomatillos are chopped, then chop the onion and garlic into small bits.
- Heat the soup pot over medium (or medium high) heat. Add the lime juice, cumin, canning salt, citric acid and hot peppers and stir. Taste and add hot peppers to the desired heat. Bring to boiling, then reduce heat to a bubbly simmer and cook for about 20 minutes or until reduced by 1/3. Stir in the cilantro.
- While the salsa is cooking, sterilize the jars and lids in the hot cycle of the dishwasher or in boiling water. You will need about 4 pint jars or 8 half pint jars. Fill a water bath canner or tall soup pot 2/3 of the way with water and bring to a boil for a water bath for the salsa.
- Using a canning funnel, pour the salsa into the hot sterilized jars, leaving about 1/2 inch space at the top. Wipe the edges with a clean cloth to ensure there are no drips, then top with lid and screw on the ring, holding the jar with a towel to tighten.
- Using a jar holder, lower the hot jars into the hot water bath, bring the water to boiling and let cook for 15 minutes. Remove from heat. Use the jar holder to remove the jars from the bath and set on a towel. Listen for the “pop” as the jars seal. If any of the jars fail to seal, put them in the fridge. Remove the screwed on rings from the sealed jars, label them with “tomatillo salsa” and the year and store them in a cool dry place.
Notes
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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