Tomatillo Salsa
the recipe
Ingredients:5 1/2 cups husked, cored, and chopped tomatillos
1 cup chopped onion
1 cup chopped jalapenos
1/2 cup white vinegar
4 tbsp lime juice
4 cloves garlic, minced
2 tsp ground cumin
1/2 tsp salt
- Prepare canner, jars, and lids.
- In a large stainless steel saucepan, combine all of the ingredients. Bring to a boil over a medium high heat, stirring constantly. Reduce heat and boil gently, stirring frequently, for 10 minutes.
- Ladle hot salsa into jars, leaving 1/2" headspace. Remove air bubbles and adjust headspace if necessary by adding more hot salsa. Wipe rim. Center lid on jar. Screw band down until resistance is met, then increase to fingertip tight.
- Place jars in canner, ensuring they are completely covered in water. Bring to a boil and process both 8 ounce and pint jars for 15 minutes.
You should know that the amounts I've given are for one batch, which is ridiculously small. I made 5 batches all at once. If you're like me and would like to make a lot at once multiply all of the ingredients by five. It's nice to know you can do smaller batches, though, because if you have a lot of these ingredients in your garden you may only be able to make a little at a time as things ripen.
You can use other types of hot chili peppers, according to your tastes. I only have eyes for jalapenos because they don't make me burp as much as other peppers. I like serranos too but they tend to be too hot for me. If you used a cup of serranos per recipe I think you'd be breathing fire and then you might die. So if you like things hotter, try a blend. Just be sure that the total amount of peppers you use remains the same.
You can also use a little more garlic if you like.
This salsa is quite soupy. Philip wanted to know if it can be made thicker. I'm not sure about that yet. I have to do a little canning research before I know how much I can safely adjust the liquid content. (If I was just making it for fresh eating, instead of for canning, I would just cook it down til it was as thick as I liked). Until I find out, or some other experienced canner gives us the answer, don't mess with it. It's amazing just as it is.
Kelly, my good friend Chelsea, and Edot also mention roasting tomatillos first and I think that sounds great, so I might have to try that for the next batch.
Hey, if any of you are posting about your own canning projects, will you mention it in the comments with links so I (and anyone else) can share the canning love? I love seeing what everyone else is putting up for the winter right now. I've shown you mine, now you show me yours...
You can use other types of hot chili peppers, according to your tastes. I only have eyes for jalapenos because they don't make me burp as much as other peppers. I like serranos too but they tend to be too hot for me. If you used a cup of serranos per recipe I think you'd be breathing fire and then you might die. So if you like things hotter, try a blend. Just be sure that the total amount of peppers you use remains the same.
You can also use a little more garlic if you like.
This salsa is quite soupy. Philip wanted to know if it can be made thicker. I'm not sure about that yet. I have to do a little canning research before I know how much I can safely adjust the liquid content. (If I was just making it for fresh eating, instead of for canning, I would just cook it down til it was as thick as I liked). Until I find out, or some other experienced canner gives us the answer, don't mess with it. It's amazing just as it is.
Kelly, my good friend Chelsea, and Edot also mention roasting tomatillos first and I think that sounds great, so I might have to try that for the next batch.
Hey, if any of you are posting about your own canning projects, will you mention it in the comments with links so I (and anyone else) can share the canning love? I love seeing what everyone else is putting up for the winter right now. I've shown you mine, now you show me yours...
Labels: canning recipe, tomatillo salsa