I love to can in the summertime. A big time family favorite is
Tomatillo
Salsa.
If you
are unfamiliar with tomatillos,
they are a “fruit” that looks like a green tomato, but grows in a papery husk.
The fruit also feels quite sticky when you first remove it from the husk.
they are a “fruit” that looks like a green tomato, but grows in a papery husk.
The fruit also feels quite sticky when you first remove it from the husk.
They kind of grow like
weeds!
This recipe makes 14 pints.
I use my big electric roasting pan, rather than a pot on the stove, when I make it.
I often do two or three batches in the summer.
It’s a little different than other salsas, and I think that’s why we love it!!
I use my big electric roasting pan, rather than a pot on the stove, when I make it.
I often do two or three batches in the summer.
It’s a little different than other salsas, and I think that’s why we love it!!
Tomatillo Salsa
16
cups husked, cored and chopped tomatillos
3
cups chopped onion
3
cups chopped green chili peppers (Anaheim or Big Jim)
scant
¼ cup minced garlic (fresh or bottled, NOT
dry)
6
T minced FRESH cilantro
6
t. cumin
1
½ t. salt
3
cups apple cider vinegar
¾
cup lime juice
1
cup sugar
Combine all of the above in a huge pot or an
electric roasting pan. Bring the mixture to a boil; reduce heat and simmer for
15 – 20 minutes.
Ladle hot salsa into hot prepared jars. Leave ¼ inch to ½ inch headspace.
Adjust lids and rings. Process 20 minutes in a boiling water bath/canner.
