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    Chunky Tomatillo Salsa

    Source of Recipe

    From "Food in Jars" by Marisa McClellan

    List of Ingredients

    • 4 pounds tomatillos, husked, washed, and finely chopped
    • 1 cup finely chopped onion (about 1 medium onion)
    • 3 to 4 jalapeņo peppers, minced (seeds removed for a milder salsa)
    • 8 cloves garlic, minced
    • 1 Tbsp ground cumin
    • 2 tsp sea salt
    • 1/2 cup / 120 ml bottled lime juice
    • 1/4 cup minced fresh cilantro


    1. Prepare a boiling-water bath and 3 regular-mouth 1-pint jars. Place the lids in a small saucepan, cover them with water, and simmer over very low heat.

    2. Combine the tomatillos, onions, jalapeņos and garlic in a large pot. Bring to a boil, then reduce the heat and simmer 10 minutes. Add the cumin, sea salt, lime juice, and cilantro. If you prefer a smoother salsa, you can use an immersion blender to break down some of the salsa at this time.

    3. Cook for an additional 10 minutes. Taste the salsa and add more salt, cumin, or lime juice if necessary.

    4. Ladle the hot salsa into the prepared jars, leaving 1/2 inch of headspace. Wipe the rims, apply the lids and rings, and process in a boiling-water bath for 15 minutes.

    5. When the processing time is up, remove the canning pot from the heat and remove the lid. Let the jars sit in the pot for an additional 5 minutes. This helps to prevent the salsa from reacting to the rapid temperature change and bubbling out of the jars.

      Makes 3 (1-pint) jars.




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