Prep 40 mins
Cook 40 mins
I was looking for a tomatillo salsa recipe for canning & couldn't find one that suited our Taste so, I came up this this one. Everyone that has tried it likes it. We have a lot of tomatillos in the garden, so I wanted a way to use them.
- 6 cups tomatillos, chopped
- 3 cups onions, chopped
- 3 jalapeno peppers, chopped
- 6 garlic cloves, chopped
- 1⁄2 cup cilantro, chopped
- 1⁄2 cup lemon juice
- 2 teaspoons cumin
- 1 tablespoon salt
- 1 teaspoon black pepper
- Combine all ingredients in a large pot & stir frequently over high heat until mixture boils.
- Reduce heat.
- Simmer 20 minutes.
- Ladle into pint jars.
- Leave 1/2 inch head space.
- Adjust lids, process in a hot water bath for 20 minutes.
- Be sure to wear gloves when chopping peppers as they will burn fingers.
- Also, have good ventilation when cooking--I have found this to be true when cooking ALL salsa.
- I use a food processor for chopping.
- If you want it hotter use more jalapeños & you can use more or less cumin, as cumin makes it hot, BUT gives a good flavor.
we loved this recipe and we grilled the tomatillos until the skins were charred before chopping them. this addes to the sweetness and also gave a slightly smoky flavor. its really very very sweet. we also added an extra teaspoon of cumin.
Green salsa is one of my favorites and this did not disappoint. I about melted when I tasted it. I did have to make a couple of substitutions per availability in my area: I used green tomatoes instead of tomatillos, and I used hot pepperoncinis instead of jalapenos. This was just delicious with just the right amount of heat, and the cilantro is the real star in here (ok fresh tomatoes from the farm are pretty spectacular too)!
A very good recipe, but I ended up with a little under 3 pints instead of the 6 pints noted at the top of the recipe. I'm wondering if I wanted to make 8 oz. jars instead of pints, would the processing time change?