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Tomatillo Salsa Verde
Home-canned tomatillo salsa from the Ball / Bernardin Complete book.
Course
Condiments
Cuisine
Mexican
Keyword
Jalapeno Peppers, Salsa, Tomatillos
Prep Time
1
hour
hour
Cook Time
1
hour
hour
Total Time
2
hours
hours
Servings
4
quarter-litre (½ US pint) jars
Calories
26
kcal
Ingredients
900
g
tomatillos
(chopped. 5.5 cups / 2 lbs, measured after prep)
175
g
onion
(chopped . 1 cup / 6 oz, measured after prep)
150
g
chile peppers
(chopped fresh hot green. 1 cup / 5 oz, measured after prep)
4
cloves
garlic
2
tablespoons
coriander
(aka cilantro. Fresh. Finely chopped (measured after prep)
2
teaspoons
ground cumin
½
teaspoon
salt
(OR non-bitter, non-clouding salt sub)
½
teaspoon
chile flakes
125
ml
white vinegar
(5% or higher. 1.2 cup / 4 oz. See NOTE about vinegar below.)
4
tablespoons
lime juice
(50 ml / 2 oz)
Metric
-
US Customary
Instructions
Husk tomatillos, wash stickiness off them, chop, add to a large pot.
Wash onion, peel, chop, add to pot.
Wash pepper, remove seeds, chop, add to pot.
Peel and mince garlic, add to pot.
Wash and chop the fresh coriander (cilantro), add to pot.
Add all remaining ingredients to pot.
Bring to a boil, stirring often.
Lower to a strong simmer, and let simmer uncovered for 10 minutes.
Ladle hot salsa into hot jars.
Leave 2 cm (½ inch) headspace.
Debubble, adjust headspace.
Wipe jar rims.
Put lids on.
Process in a water bath or steam canner.
Processed 15 minutes for quarter-litre (half-pint) jars; 20 minutes for half-litres (pints).
Nutrition
Serving:
2
g
|
Calories:
26
kcal
|
Carbohydrates:
5.6
g
|
Protein:
0.9
g
|
Fat:
0.5
g
|
Saturated Fat:
0.1
g
|
Sodium:
38
mg
|
Fiber:
1.9
g
|
Sugar:
0.3
g