Yield: About 5 pints
Caution: 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:
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 canner.|
|Process Time at Altitudes of|
|Style of Pack||Jar Size||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)