Tomatillo Green Salsa for Canning
Ready In: 1 hr 35 mins
Yields: 5 pints
Ingredients
- 5 cups chopped tomatillos
- 1 1⁄2 cups seeded chopped, long green chilies
- 1⁄2 cup seeded finely chopped jalapeno (or serranos)
- 4 cups chopped white onions
- 6 -8 garlic cloves, finely chopped
- 1 cup bottled lemons or 1 cup lime juice
- 1 tablespoon ground cumin
- 3 tablespoons Mexican oregano, crushed
- 1 tablespoon pickling salt
- 1 teaspoon fresh ground black pepper
Directions
- Combine all ingredients in a large pan over high heat, stir frequently until it begins to boil.
- Reduce heat and simmer 20 minutes, stirring occasionally.
- Ladle hot salsa into pint jars, leaving 1/2-inch headspace. Adjust lids and process in boiling water bath 15 minutes at 1-1000 feet altitude, 20 minutes at 1001-6000 feet, 25 minutes above 6000 feet.
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