Community Pick
Tomatillo Salsa
photo by gailanng
- Ready In:
- 1hr 20mins
- Ingredients:
- 9
- Yields:
-
6 Pints
ingredients
- 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
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!
Reviews
-
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)!
-
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.
see 26 more reviews
Tweaks
-
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
Barb G.
Sonora, California