Description
An easy salsa verde recipe using tomatillos that can be processed in a water bath.
Ingredients
Units
Scale
- 9–10lbs tomatillos husked, washed and cored
- 3 onions quartered skins removed
- 3 jalapeno peppers (remove seeds to reduce heat)
- 1 habanero pepper (remove seeds or omit altogether if you want a mild salsa)
- 8 garlic cloves, peeled
- 1 bunch cilantro (washed well),
- 1 cup lime juice (lemon will also work)
- 2 tablespoons dried ground cumin
- 1.5 tablespoons kosher salt (or to taste)
- 1 teaspoon cracked black pepper (or to taste)
- 4 dried & smoked chili’s – optional (can find in produce section of most grocery stores)
Instructions
- Place 1/3 of the tomatillos (or as much as will fit) into a blender or food processor.
- Blend until mostly smooth and add to a large stockpot.
- Repeat with the rest of the tomatillos until all of them are blended.
- Then blend the onion and garlic and add to pan.
- Blend the peppers, lime juice, and entire bunch (cut off roots if attached but leave stems) of cilantro together and add that to the pot.
- Then add your salt, pepper, cumin and dried chili’s to the pot and bring to a boil.
- Reduce heat and simmer for 20 minutes.
- Ladle into sterilized pint jars.
- Place the lids on the jars and tighten.
- Process in a boiling water bath for 15 minutes.
- Remove the jars and cool on the counter for up to 8 hours.
- If after 8 hours any of the lids aren’t vacuum sealed, repeat the water bath process, or store the unsealed jars in the refrigerator for up to 1 week or freeze for up to 6 months.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Condiment
- Method: canning
- Cuisine: Mexican
Nutrition
- Serving Size: 1/4 cup
