This might sound silly, but until recently I had never heard of tomatillos. According to Organic Gardening magazine, tomatillos are a fruit that are related to tomatoes.
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Tomatillos are native to Mexico and have been around for thousands of years. They were a staple in Aztec cooking. Nowadays, tomatillos are a primary ingredient of any good Mexican green salsa or salsa verde.
This green salsa recipe is very easy to make and can. You can process it in a boiling water canner, but please make sure not to change the amounts of ingredients in the recipe because changing the acidity level of the salsa can make it unsafe for canning in a boiling water canner due to risk of botulism. Changing the spices to suit your tastes is perfectly fine, just don’t change the other ingredients.
5 cups chopped tomatillos
1 cup seeded, chopped long green chiles*
1/2 cup seeded, finely chopped jalapeño peppers
4 cups chopped onions
1 cup bottled lemon or lime juice
6 cloves garlic, finely chopped
3 tablespoons dried oregano leaves
1 tablespoon salt
1 teaspoon black pepper
*Note: When you chop up the hot peppers, make sure to wear rubber gloves to protect yourself from the peppers. It is easy to accidently wipe your face with your hands when you have hot peppers on your hands and you could really hurt yourself. Even after washing your hands, the pepper residue stays on your hands for quite awhile (ask me how I know).
This recipe makes about 3 pints of tomatillo green salsa.
Before you get started, sterilize your canning jars, rings, and lids.
Place all the ingredients in a large sauce pan and cook over high heat until mixture begins to boil. Cook for 20 minutes, stirring occasionally.
Ladle hot mixture into sterilized canning jars, leaving 1/2 inch head space. You can easily measure the head space with this inexpensive canning funnel.
Wipe rims of jars with a clean dish towel and place lids and rings on jars.
Place jars in boiling water canner and cover with water so that there is at least 1 inch of water about the jars. Bring water to a boil. Process jars for 15 minutes.
Remove jars from canner and let them set on a towel on the counter until they cool and the jars have sealed.
If any of the jars don’t seal, you can place those jars in the refrigerator to eat in the next couple of weeks. Sealed jars will last for a year or more in the pantry.
I really liked how this green salsa turned out. It is really good! Not only can you eat it with tortilla chips, but you can use it in casseroles and for making enchiladas.
Adapted from the National Center for Home Food Preservation web site.
Like this recipe? Try my best salsa recipe.
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