ISO: Salsa Verde recipe for canning
 

This year I want to can a good supply of tomatillo salsa to complement my tomato salsas. Anyone have a recipe they love & use with HWB canning? TIA

4# tomatillos
1 cup fresh lime juice
1# chopped white onion
1/2# green chiles, seeded and stemmed
2 cloves garlic peeled
1/4 cup fresh cilantro chopped
1 tsp canning salt

Decision time: roast or use broiler to cook either half or all of the tomatillios, roasting makes them taste less acid
white onions are traditional but you can use yellow onions or sweet onions
choose your pepper to choose your heat (jalepeno/less, serrano/more)
you can use vinegar in place of the lime juice
If you don't have canning salt, use 1T kosher salt

Puree all ingredients in the food processor(except salt and cilantro), including any pan juices from tomatillos
place puree in large saucepan and bring to boil, simmer until thickened, about 10 minutes. Remove from heat and stir in salt to taste and cilantro.
boiling water bath with sterilized jars,leaving 1/2 inch headspace. process for 15 mins

[b]Tomatillo Salsa[/b]

(this will make about 2 pints)

5½ C Husked,cored & chopped Tomatillos
1 C Onions, chopped
1 C Green peppers, seeded & chopped (chose variety for heat you want)
½ C Vinegar (white)
4 Tbsp Lime juice
2 Tbsp Cilantro, chopped
4 cloves Garlic, minced
2 tsp Cumin, ground
½ tsp Salt
½ tsp Pepper flakes (hot)

Place all ingredients in stainless steel sauce pan, and bring to a boil.
Lower temperature, and slow boil for 10 min.
Pour/ladle into ½ pint, or pint jars, and process for 15 min (either size).

Enjoy all winter!

You are awesome! TY sooo much!

Now, how many tomatillos to grow to make about 100# tomatillos - ie. for around 100 pints of salsa verde?

This is coming into dangerous time for me - I never can really believe those tiny little seeds really are going to sprout & flourish, hence the sprinkling gets heavier & heavier....

Glad you ask about tomatillo salsa, I have been thinking about making a batch. If you love tomatoes like tvillians you have to have good recipes to share with your fellow members.

thanks,

Neva

Here's a simple one that makes about 2 cups.

1 lb. Green Husk Tomatillos (about 15) husked, rinsed, and roughly chopped
3 Green chiles with seeds
3/4 C fresh cilantro (one bunch)
2 T fresh lime juice
1 teaspoon sugar
1 teaspoon salt

Place all ingredients in food processor or blender and puree.

Oops, I guess this one can't be used for canning-but it's quick and easy for fresh use.

TY puttgirl! It's always good to have a small batch fresh recipe to whip up quick! Soooo.... no tummy aches from eating raw tomatillos?

I only made it once a long time ago and I don't remember any tummy aches.
Someday I may grow some tomatillos again to try it, but I can only take cilantro in small doses!

reply
 

I have eaten tomitillos raw a lot and no problems yet:yes:
Kat

Anyone ever substitute green tomatoes for tomatillos in a recipe for salsa verde? I love green sauce, but I don't plan on growing tomatillos this year.

Thanks!
Tyffanie

[QUOTE=lurley;196427]4# tomatillos
1 cup fresh lime juice
1# chopped white onion
1/2# green chiles, seeded and stemmed
2 cloves garlic peeled
1/4 cup fresh cilantro chopped
1 tsp canning salt

Decision time: roast or use broiler to cook either half or all of the tomatillios, roasting makes them taste less acid
white onions are traditional but you can use yellow onions or sweet onions
choose your pepper to choose your heat (jalepeno/less, serrano/more)
you can use vinegar in place of the lime juice
If you don't have canning salt, use 1T kosher salt

Puree all ingredients in the food processor(except salt and cilantro), including any pan juices from tomatillos
place puree in large saucepan and bring to boil, simmer until thickened, about 10 minutes. Remove from heat and stir in salt to taste and cilantro.
boiling water bath with sterilized jars,leaving 1/2 inch headspace. process for 15 mins[/QUOTE]


^I'd definitely recommend this method, my recipe is pretty similar, I usually cut the tomatillos in half and roast them under the broiler before putting it all into the food processor.

This may sound like cheating, but I use Mrs Wages Medium Salsa Mix. I follow the directions on the package and I use half tomatilloes and half Green When Ripe Tomatoes, such as Green Zebra or Malakhitovaya Shultulka. Comes out pretty tasty.

Atta way to go, Nancyruhl. My secret salsa ingredient is also Mrs. Wages medium salsa mix. It just makes the recipes sooooo much easier.

After gathering all the ingredients, you can puree to go for salsa verde or add in some crunch to get a "chunky" salsa for dipping. The mix and its recipe says it makes 5 pints. I usually make more like 5 or 6 quarts with the one mix. This gives me a salsa that even the folks who say "NO HEAT" can enjoy. I can even split the recipe and make some a bit hotter for the pepperheads.

When I first took some salsa to the frequent family gatherings, I took a half pint for tasting. It went over so well, that I was "told" to bring a larger container next time. Now, for the dozen and a half folks who always show up, it's a quart for the folks that don't like a lot of fire and a pint of the hotter stuff for the pepperheads and the adventurists.