Tomatillo Salsa

This is another post about home canning. See my post on grape jelly for more specific information about some of the process. 

Dona and I signed up for Bountiful Baskets this summer so that we could get more fresh vegetables as well as increase our access to organic vegetables. One of the first baskets we received included a "Mexican bag." I don't remember what other things it included, but I know there were a bunch of tomatillos. I had seen tomatillos before, and I have had tomatillo salsa in the past, but I have never actually tried to make it. Since I had tomatillos, and I didn't know what else to do with them, I decided to try making some salsa. Since I couldn't find any recipes somewhere else, I used one from the food network.

Tomatillo Salsa

• 1 Large poblano pepper, seeded and chopped
• 1/2 onion, cut into wedges 
• 4 cloves garlic
• 2 1/4 pounds tomatillos,
• 1/2 teaspoon cumin
• 1/4 cup lime juice
• 1 tablespoon white vinegar
• kosher salt
• 3 jalapeno peppers

 Husk the tomatillos and cut into quarters. Put them in a blender or food processor and chop them coarsely. Transfer them to a bowl.  

Coarsely chop the pepper and onion. You can do this by hand or with a machine. Put them in a large saucepan or kettle. Add the cumin, lime juice, vinegar, sugar, and 1 tablespoon of salt. Bring to a boil and and allow to reduce slightly. 


Add the tomatillos and jalapenos, cover, and return to a boil.

Once heated,  it will look like this. 

Fill your jars with the mixture, leaving 3/4 inch headspace, seal and process in a boiling water bath canner for the amount of time appropriate for your altitude.