Tomatillo Salsa

"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."
 
Download
photo by gailanng photo by gailanng
photo by gailanng
photo by Anonymous photo by Anonymous
photo by Anonymous photo by Anonymous
photo by Anonymous photo by Anonymous
photo by Maryanne H. photo by Maryanne H.
Ready In:
1hr 20mins
Ingredients:
9
Yields:
6 Pints
Advertisement

ingredients

Advertisement

directions

  • 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.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. 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.
     
  2. 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)!
     
  3. Made this up exactly per the recipe, without roasting the tomatillo's and found this is the recipe I have been looking for all this time. This tasted just like the salsa served at one of my favorite Mexican Restaraunts...mmm mmm good. Thank you for a great recipe, can't wait to get enough tomatillos ripe in my garden to can up a bunch of this. I will try roasting the tomatillos one of these times and update this review at that time.
     
  4. This turned out so tasty. Will make it over and over again.
     
  5. This salsa is delicious but as others have stated, it makes only 3 pints. I was so disappointed that after all that work I only ended up with a half full canner. Will make again but double the recipe next time.
     
Advertisement

Tweaks

  1. 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)!
     

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes