Prep 0 mins
Cook 20 mins
I wanted a good canning recipe (and a safe one) for all the tomatillos I have in my garden, so after much searching I found this one. It is posted by Nancy Castleman on the Good Advice Press site under the name of Marc and Nancy's Salsa Verde, and I just moved it over here. The lemon and lime juices add the needed acidity for canning.
- 2 lbs about 8 cups tomatillos
- 2 cups chopped onions
- 1 -4 hot pepper, seeded and chopped
- 1 cup fresh cilantro, minced
- 4 -8 garlic cloves
- 1⁄2 cup lemon juice
- 1⁄2 cup lime juice
- After removing husks, halve and then coarsely chop the tomatillos.
- Lightly coat the bottom of a large pot with oil, turn the burner on high, and add all the ingredients. Stir frequently and bring to a boil. Lower the temperature and let the salsa simmer for about 20 minutes.
- Other recipes call for cumin, oregano, water, oil, lemon thyme, salt, pepper, tarragon, cognac, sugar, tart apples, vinegar, and sweet red peppers. Feel free to add a bit of any or all of these to your salsa before you bring it to a boil.
- Carefully fill sterilized pint or half-pint jars and process them for 20 minutes using the boiling-water-bath method. (For complete canning directions, she recommends The Big Book of Preserving the Harvest.).
This calls for too much lemon juice...it overpowers the taste of the tomatillos.
A Little sour but I added sugar. I also used my immersion mixer to smooth it out because it was very chunky even after cooking.
I scaled this recipe to use the 5 pounds of tomatillos that I had on hand. It was supposed to yield 15 pints but produced only five. With the amount of citric acid that the recipe suggested it was way too sour. A complete waste of time and ingredients.