Spent part of last Saturday afternoon canning…again. Imagine that! 🙂
I had about 2 more pounds of Tomatillos that I picked from the garden and wanted to make a salsa verde this time with them. I can not for the life of me remember where I got the recipe, will have to look at my paper work at home.
It has tomatillos, onion, jalapenos, green chiles, garlic, salt, sugar, lime juice, cumin…and I think that is it. Will post a link to the recipe as soon as I figure out where it came from. It did make four pints and one half-pint jars. I opened up the half-pint jar last night and we LOVED it! The flavor was wonderful! But…me thinks I’m going to use some hotter peppers next time to step it up a notch.
OOOOHHH!! I found it! It came from New Mexico State University!
I used lime juice and no oregano…and I kept the seeds in the peppers in.
Tomatillo Green Salsa
Yield: 5 pints
5 cups chopped tomatillos
1 1/2 cups seeded, chopped long green chiles
1/2 cup seeded finely chopped jalapeños
4 cups chopped onions
1 cup bottled lemon juice
6 cloves garlic, finely chopped
1 Tbsp ground cumin*
3 Tbsp oregano leaves *
1 Tbsp salt
1 tsp black pepper
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 pint jars, leaving 1/2-inch headspace. Adjust lids and process in a boiling water canner 15 minutes at 0-1,000 feet altitude; 20 minutes at 1,001-6,000 feet; 25 minutes above 6,000 feet.
You may use green tomatoes in this recipe instead of tomatillos.
Also had lots of Lemon Cucs and a few Spacemaster Cucs so I tried a recipe I found on Sharon’s site for Sweet Pickle Relish, I met Sharon over at Tasty Kitchen. My relish is a bit different looking as I used red bell pepper instead of green.