Tomatillo Salsa Recipe

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Tomatillo Salsa Recipe

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I have been wanting to make Tomatillo Salsa forever. I am so glad I finally did. I recently got my hands on the new Ball Blue Book of Preserving. You all know how much I love canning and Ball canning products! I found this Tomatillo Salsa recipe in the new Ball Blue Book and made it as soon as I picked up some tomatillos.

P.S keep an eye out because I am going to be bringing you a fun Ball Canning giveaway in just a few days!

The summer canning season is in high gear. At least it is for me. So far I have made this Tomatillo Salsa, Homemade Cherry Pie filling, Kosher Style Dill Pickles and Cherry Marmalade.

The Cherry Marmalade is so good! I will be making a couple more batches while the cherries are in season and giving a jar of Cherry Marmalade as Christmas gifts this year. A jar of this Cherry Marmalade will be perfect tucked into gift baskets.

The Tomatillo Salsa would also be perfect for homemade holiday gifts.

How to make Tomatillo Salsa

Recipe slightly adapted from the new Ball Blue Book of Preserving.

Ingredients

• 5 1/2 cups chopped tomatillos (about 2 pounds)
• 3 medium jalapenos seeded
• 1 medium onion cut into quarters
• 4 cloves garlic, minced
• 2 tablespoons minced cilantro
• 2 teaspoons cumin
• 1/2 teaspoon salt
• 1/2 teaspoon red pepper flakes
• 1/4 cup limes juice
• 1/2 cup white vinegar, 5%

1. Remove the husk from tomatillos and rinse well.
2. Cut tomatillos into fourths and put into a large blender or food processor.
3. Rinse jalapeno peppers, cut in half and remove most of the seeds and membrane.
   Add jalapenos to the blender or food processor.
4. Peel and cut onion into 4ths, add to blender or food processor.
5. Peel garlic, add to blender or food processor.
6. Add lime juice, cilantro and spices to blender or food processor.
7. Pulse ingredients until chopped finely.
8. Pour ingredients into a large saucepan and add vinegar.
9. Cook on medium high until boiling, stirring occasionally.
10. Reduce heat and simmer 10 minutes.
11. Ladle hot salsa into a hot jar leaving 1/2 head space.
12. Remove air bubbles, wipe jar rim and place flat lid on.
13. Place band on fingertip tight.
14. Process pint jars 15 minutes in a hot water bath.

Tomatillo Salsa Recipe

• Author: Arlene Mobley - Flour On My Face
• Prep Time: 10 mins
• Cook Time: 15 mins
• Total Time: 25 minutes
• Yield: 5 1x
• Category: Canning

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Description

Recipe slightly adapted from the ne Ball Blue Book ofPreserving. Makes 5-6 1/2 pints

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Scale 1x2x3x

Ingredients

• 5 1/2 cups chopped tomatillos (about 2 pounds)
• 3 medium jalapenos seeded
• 1 medium onion cut into quarters
• 4 cloves garlic, minced
• 2 tablespoons minced cilantro
• 2 teaspoons cumin
• 1/2 teaspoon salt
• 1/2 teaspoon red pepper flakes
• 1/4 cup limes juice
• 1/2 cup vinegar, 5%

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Instructions

1. Remove the husk from tomatillos and rinse well.
2. Cut tomatillos into fourths and put into a large blender or food processor.
3. Rinse jalapeno peppers, cut in half and remove most of the seeds and membrane.
4. Add jalapenos to the blender or food processor.
5. Peel and cut onion into 4ths, add to blender or food processor.
6. Peel garlic, add to blender or food processor.
7. Add lime juice, cilantro and spices to blender or food processor.
8. Pulse ingredients until chopped finely.
9. Pour ingredients into a large saucepan and add vinegar.
10. Cook on medium high until boiling, stirring occasionally.
11. Reduce heat and simmer 10 minutes.
12. Ladle hot salsa into a hot jar leaving 1/2 head space.
13. Remove air bubbles, wipe jar rim and place flat lid on.
14. Place band on fingertip tight.
15. Process pint jars 15 minutes in a hot water bath.

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