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Tangy Tomatillo Salsa Verde

Source of Recipe

From "The Canning Kitchen" by Amy Bronee


Recipe Introduction

"Mexican food fans will love this salsa verde (green salsa) made with fresh tomatillos. The tomatillo looks like a green tomato but is in fact closely related to the cape gooseberry; both of them grow inside a husk. Enjoy with homemade enchiladas and tacos or scooped with crunchy tortilla chips."

List of Ingredients

â—¦ 6 pounds tomatillos
â—¦ 2 cups finely chopped yellow onion
â—¦ 1 large green bell pepper, finely chopped
â—¦ 2 to 3 jalapeño peppers, finely chopped
â—¦ ¼ cup pickling salt
â—¦ 5 cloves garlic, minced
â—¦ 2 cups cider vinegar
â—¦ 3 tablespoons granulated sugar
â—¦ 2 teaspoons ground cumin


Recipe

Pull off and discard the tomatillo husks. Scrub the tomatillos under cool running water to remove the natural sticky coating. Dice the tomatillos, adding them to a large colander lined with cheesecloth. Add the finely chopped onion, green pepper and jalapeños. Gently stir in the salt. Let stand, in the sink or over a large bowl, for one hour to allow the salt to draw excess moisture from the vegetables.

Rinse the veggies under cool running water. Gather up the edges of the cheesecloth and squeeze out the excess liquid. Transfer the veggies to a large, heavy-bottomed pot.

Stir in the garlic, vinegar, sugar and cumin. Bring the works to a full boil over high heat, stirring frequently. Lower the heat to medium and continue cooking for 5 minutes to soften the tomatillos. Remove from the heat.

Ladle into six clean 1-pint jars, leaving a ½ inch headspace. Poke a nonmetallic utensil inside each jar a few times to remove any air bubbles, topping up the salsa if needed. Process in a boiling water bath canner for 15 minutes.

Makes six 1-pint jars



• Tip:
Stirring salt into the vegetables draws out their excess moisture. Much of the salt is rinsed away before the moisture is replaced with vinegar for a tangy and flavorful salsa verde.