Preserved Tomatillo Salsa


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When cutting or seeding hot peppers, wear rubber gloves to prevent hands from being burned.
This recipe is from the Ball company Fresh Preserving website.

Tags:

salsa
canning
Mexican

Yield:

12 servings

Added:

December 9, 2009

Creator:

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Ingredients

5 1/2 cups chopped, cored and husked tomatillos (about 2 pounds or 27 medium)
1 cup chopped onion (about 1 large)
1 cup chopped green chilies (about 2 medium)
4 cloves garlic, minced
2 tablespoons minced cilantro
2 teaspoons ground cumin
1/2 teaspoon salt
1/2 teaspoon red pepper flakes
1/2 cup vinegar
4 tablespoons lime juice
1/2 pint (8 oz) glass preserving jars with lids and bands

Preparation

1
PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
2
COMBINE all ingredients in a large saucepan.
3
HEAT to a boil. Reduce heat and simmer 10 minutes.
4
LADLE hot salsa in to hot jars leaving 1/2 inch headspace. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
5
PROCESS filled jars in a boiling water canner for 15 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

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