Tomatillo Salsa
From coffeebean53 16 years ago
- 25 minutes to make
- Serves 4
Look out this one is hot hot hot but delicious. I usually omit the vinegar and store in a quart jar in the refrigerator because I use it up so fast, but I have posted the directions for canning so those who don't use it as much can store it. Read more The cooking time for canning is 25, but only 10 if you don't can the salsa. See less
Ingredients
- 5 1/2 c. chopped, cored, husked tomatillos shopping list
- 1 c. chopped onion shopping list
- 1 c. chopped green chilies ( I use a mix of jalapenos, serranos and habaneros) shopping list
- 4 cloves garlic, minced shopping list
- 2 TB minced cilantro (more or less to suit own taste) shopping list
- 2 tsp cumin shopping list
- 1/2 tsp salt shopping list
- 1/2 tsp red pepper shopping list
- 1 c. vinegar. 5% acidity shopping list
- 1/4 c. lime juice shopping list
How to make it
- Process first 5 ingredients in a food processor pulsing until finely chopped
- and then combine all ingredients in large saucepan.
- Bring to a boil and simmer 10 minutes.
- Place in hot sterilized jars and process in water bath 15 minutes.
- yield- about 4 half pints.
- **** I use this up so fast that I omit the vinegar and canning and just store in a quart jar in the refrigerator. I use it as a dip, on chicken, enchiladas, tacos, eggs you name it I put it on it. LOL :)
The Rating
Reviewed by 4 people-
I love this salsa.. i grow Tomatillos every year to make this..
peetabear
in mid-hudson valley loved it
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LOVE HOT SALSA'S ( i mean the food :) } !!!!!!!!!!
mumtazcatering
in Gauteng loved it
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I've been making a tomatillo sauce for a few months but it's got no "zing" to it. I think your recipe is exactly what I'm looking for. Sounds excellent! Thank you ~~BK*~~
berrikiss
in Wenatchee loved it
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