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Chunky Tomatillo Salsa

Source of Recipe

From "Food in Jars" by Marisa McClellan


Recipe Introduction

"Tomatillos range in size, though the ones you find at grocery stores are typically the size of an apricot, and are covered by a papery husk. When you pull the husk back, they look like small, green tomatoes and are covered by a sticky substance. Once they are husked and washed, they are ready for chopping and cooking. This salsa is terrific as a dipping sauce, and can also be used in chile verde or green posole."

List of Ingredients

â—¦ 4 pounds tomatillos, husked, washed, and finely chopped
â—¦ 1 cup finely chopped onion (about 1 medium onion)
â—¦ 3 to 4 jalapeño peppers, minced (seeds removed for a milder salsa)
â—¦ 8 cloves garlic, minced
â—¦ 1 tablespoon ground cumin
â—¦ 2 teaspoons sea salt
â—¦ ½ cup bottled lime juice
â—¦ ¼ cup minced fresh cilantro


Recipe

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

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

Ladle the hot salsa into the prepared jars, leaving ½ inch of headspace. Wipe the rims, apply the lids and rings, and process in a boiling water bath for 15 minutes. 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 three 1-pint jars