Tomatillo salsa recipe for canning - Condiments

Nutrition:

• Serving Size: 1 cup
• Calories: 117 calories
• Sugar: 6.3 g
• Sodium: 729 mg
• Fat: 4.5 g
• Saturated Fat: 0.4 g
• Trans Fat: 0 g
• Carbohydrate: 19.5 g
• Fiber: 4.2 g
• Protein: 4.5 g
• Cholesterol: 0 mg

How to cook:

1. You will need to prep the tomatillo by taking off the husk and then washing. Don’t worry about peeling or seeding them.
2. Prep the peppers. At this point, make sure you are wearing hand protection. Chop the chilies finely. If you are noticing that the skin of the chilies are tough you can heat them up in the oven until the skin starts to blister- usually about 6 minutes at 400 degrees. To make peeling the skin easier, place the chilies in a pot and cover with a damp cloth. Let them cool and the skins should slide right off.
3. There is no need to peel the jalapeño peppers. If you are looking to decrease the spiciness you can remove the seeds.
4. You can finely chop all of your ingredients or you can process them in a food processor.
5. In a large stock pot add the chopped tomatillos, chopped chilies, chopped jalapenos, chopped onions, lemon juice, garlic, cumin, salt, and pepper. Stir to combine.
6. Bring the mixture to a boil. Once boiling, reduce heat and simmer for 20 minutes. Keep stirring periodically.
7. Now you are ready to put the salsa in the pint jars.
8. Ladle the hot salsa mixture into clean and sanitized pint mason jars.
9. Make sure to leave about 1/2 inch space at the top of the jar. Remove all of the air bubbles (gently tap the jars on a thick towel set on your counter to help them come to the surface) and wipe the mouths of the jars with a clean, damp cloth.
10. Apply the two part lid and screw the ring or band on.
11. Place the jars in a water bath canner filled half way with hot tap water. Once all of the jars are in the canner, fill the canner up with more hot water until the water is 1 to 2 inches over the top of the jars.
12. Bring the canner to a boil. Once the water is fully boiling, boil for 15 minutes (see notes on altitude adjustments).
13. Once the 15 minutes has passed, turn the heat off your canner. When the water stops boiling, remove the hot jars from the water and place them on a cutting board or on a thick towel (taking care not to bump them together when setting them down) to cool.
14. Once cooled, remove the rings for storage, write what's in the jar and the date on the top of the lid, and store for up to a year on the shelf (they'll last longer than that but a year is ideal).

Notes: Tomatillo Green Salsa, Add to pot. Peel and chop the garlic, add to pot. Put pot on stove burner over high heat. Bring to a boil, stirring frequently. Lower to a simmer and simmer uncovered for 20 minutes, stirring …

Nutrition:

• Serving Size: 2 g
• Calories: 11 kcal
• Protein: 0.3 g
• Fat: 0.2 g
• Sodium: 144 mg
• Fiber: 0.7 g
• Sugar: 0.6 g

How to cook:

1. Start heating oven to 240 C / 475 F.
2. Get a large, rimmed baking sheet and line it with tin foil. Don't grease or spray. Set aside.
3. Wash, stem and seed all the peppers.
4. Place on baking sheet cut side down.
5. Bake until charred -- about 30 minutes.
6. Meanwhile, remove and discard the husks from the tomatillos. Wash well.
7. Chop the tomatillos, add to large pot.
8. Add the ingredients down to and including the black pepper to the pot.
9. Wash and chop the cilantro and the parsley, set aside.
10. When peppers are done, remove from oven, and let cool until peppers can be safely handled.
11. Chop peppers and add to pot.
12. Turn stove top heat on, and bring pot to a boil, covered.
13. Then lower the heat to medium, and simmer for 5 minutes.
14. Uncover the pot, and let simmer until it thickens with a lot of the water driven off -- about 30 minutes.
15. Add cilantro, parsley, lime juice. Stir.
16. Simmer 3 more minutes to heat through.
17. Ladle hot salsa into hot jars.
18. Leave 2 cm (1/2 inch) headspace.
19. Debubble, adjust headspace.
20. Wipe jar rims.
21. Put lids on.
22. Process in a water bath or steam canner.
23. Process jars for 20 minutes; increase time as needed for your altitude.

Notes: Canning Salsa Verde, Made With Tomatillos, Instructions. Have jars ready for canning, sterilized and hot. Preheat oven to 500 degrees F. Place 3/4 of the chopped tomatillos on a baking sheet, reserve remaining 1/4. Roast in the oven for about 20 minutes or until they are slightly charred and their juices are seeping out.

Nutrition:

• Calories: 114.1 calories
• Fat: 2.3 grams
• Saturated Fat: 0.3 grams
• Cholesterol: 0 milligrams
• Sodium: 1278 milligrams
• Carbohydrate: 22.9 grams
• Fiber: 5.7 grams
• Sugar: 11.9 grams
• Protein: 3.5 grams

How to cook:

1. I puree tomatillos with the food processor and place it in the stock pot to cook down while I process all other items. I leave a bit of juice from the tomatillos in the food process and puree the onions, peppers and cilantro together, then add to stockpot. Add all other items and cook till desired thickness stirring occasionally.
2. Process in water bath canner for 20 minutes.

Notes: Tomatillo Salsa (Salsa Verde), Instructions. Prepare boiling water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside. Combine all ingredients in a large saucepan. Heat to a boil. Reduce heat and simmer 10 minutes. Ladle hot salsa in to hot jars leaving 1/2 inch headspace.

Nutrition:

• Calories: 89.1 calories
• Fat: 1.7 grams
• Saturated Fat: 0.2 grams
• Cholesterol: 0 milligrams
• Sodium: 1170 milligrams
• Carbohydrate: 18.6 grams
• Fiber: 4.4 grams
• Sugar: 9.4 grams
• Protein: 2.7 grams

How to cook:

1. Combine all ingredients in a large pot & stir frequently over high heat until mixture boils.
2. Reduce heat.
3. Simmer 20 minutes.
4. Ladle into pint jars.
5. Leave 1/2 inch head space.
6. Adjust lids, process in a hot water bath for 20 minutes.
7. Be sure to wear gloves when chopping peppers as they will burn fingers.
8. Also, have good ventilation when cooking--I have found this to be true when cooking ALL salsa.
9. I use a food processor for chopping.
10. If you want it hotter use more jalapeños & you can use more or less cumin, as cumin makes it hot, BUT gives a good flavor.

Notes: Tomatillo Salsa for Canning Recipe, I leave a bit of juice from the tomatillos in the food process and puree the onions, peppers and cilantro together, then add to stockpot. Add all other items and cook till desired thickness stirring occasionally. Process in water bath canner for 20 minutes. Submit a Recipe Correction.