Tomatillo Green Salsa
- 5 cups chopped tomatillos (or green tomatoes may be used)
- 1-1/2 cups seeded, chopped long green chiles
- 1/2 cup seeded, finely chopped jalapeno peppers
- 4 cups chopped onions
- 1 cup bottled lemon juice
- 6 cloves garlic, finely chopped
- 1 Tbsp ground cumin (optional)
- 3 Tbsp oregano leaves (optional)
- 1 Tbsp salt
- 1 tsp black pepper
Yield: About 5 pints
CAUTION Wear plastic or rubber gloves and do not touch your face while handling or cutting hot peppers. If you do not wear gloves, wash hands thoroughly with soap and water before touching your face or eyes.
Peel and prepare peppers
Wash and dry peppers; slit each pepper along the side to allow steam to escape. Blister skins using one of these two methods:
Oven or broiler method to blister skins - Place peppers in a hot oven (400° F) or under a broiler for 6 to 8 minutes until skins blister.
Range-top method to blister skins - Cover hot burner (either gas or electric) with heavy wire mesh. Place peppers on burner for several minutes until skins blister.
To peel, after blistering skins, place peppers in a pan and cover with a damp cloth. (This will make peeling the peppers easier.) Cool several minutes; peel off skins. Discard seeds and chop.
Procedure: Combine all ingredients in a large saucepan and stir frequently over high heat until mixture begins to boil, then reduce heat and simmer for 20 minutes, stirring occasionally. Ladle hot salsa into hot pint jars, leaving 1/2-inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel. Adjust lids and process.
|Recommended process time for Tomatillo Green Salsa in a boiling-water canner|
|Style of Pack||Jar Size||Process Time at Altitudes of|
|0-1,000 ft||1,001-6,000 ft||Above 6,000 ft|