Preparing and Canning Salsa
Tomatillo Green Salsa
Read more about ingredients.
- 5 cups chopped tomatillos
- 1-½ cups seeded, chopped long green chiles
- ½ cup seeded, finely chopped jalapeño peppers
- 4 cups chopped onions
- 1 cup bottled lemon or lime juice
- 6 cloves garlic, finely chopped
- 1 tablespoon ground cumin (optional)
- 3 tablespoons dried oregano leaves (optional)
- 1 tablespoon salt
- 1 teaspoon black pepper
Yield: About 5 pints
Please read Using Boiling Water Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning.
Wear plastic or rubber gloves and do not touch your face while handling or cutting hot peppers. If you do not wear
gloves, wash hands thoroughly with soap and water before touching your face or eyes.
Preparing Tomatillos: Remove the dry outer husks from tomatillos;
wash thoroughly. They do not need to be peeled or seeded.
Preparing Peppers: The skin of long green chiles may be tough and can be
removed by heating the peppers. Usually when peppers are finely chopped, they do not
need to be skinned. If you choose to peel chiles, slit each pepper along the side to allow
steam to escape. Peel using one of these two methods:
Oven or broiler method to blister skins - Place chiles in a hot oven (400°F) or
broiler for 6 to 8 minutes until skins blister.
Range-top method to blister skins - Cover hot burner (either gas or electric) with heavy wire mesh.
Place peppers on burner for several minutes until skins blister.
To peel, after blistering skins, place peppers in a pan and cover with a damp cloth.
(This will make peeling the peppers easier.) Cool several minutes; slip off skins. Discard seeds and chop.
The jalapeño peppers do not need to be peeled, but seeds are often removed.
Hot Pack: Combine all ingredients in a large saucepan and stir frequently over
high heat until mixture begins to boil, then reduce heat and simmer for 2O minutes,
stirring occasionally. Ladle hot into clean, hot pint jars, leaving ½-inch
headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars
with a dampened, clean paper towel; apply two-piece metal canning lids.
Process in a boiling water canner according to the recommendations in Table 1.
|Table 1. Recommended
process time for Tomatillo Green Salsa in a boiling-water
||Process Time at Altitudes of|
|Style of Pack
||0 - 1,000 ft
||1,001 - 6,000 ft
||Above 6,000 ft|
Note: You may use green tomatoes in this recipe instead of tomatillos.
The only other change you can safely make in this salsa recipe is to change the amount of spices
and herbs. Do not alter the proportions of vegetables to acid and tomatoes because it might make
the salsa unsafe. Do not substitute vinegar for the lemon juice.
Nutrition Information (Estimated values using Nutritionist Pro™ software)
Per 2 Tbsp: Calories 10, Total Fat 0 g, Sodium 89 mg, Fiber 0 g, Protein 0 g.
Daily Values: Vitamin A 1%, Vitamin C 17%, Calcium 1%, Iron 1%.
Percent Daily Values based on Dietary Reference Intakes.
Adapted with permission from Salsa Recipes for Canning, PNW0395, by Val Hillers and Richard
Dougherty, Washington State University. Pullman, WA: Pacific Northwest Extension Publications,
2000 revision. (National Center for Home Food Preservation, August 2004)
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