|Tomatillos don't have to be peeled just cored and chopped.|
I followed Ball's recipe for Tomatillo Salsa. Which can be found here. I have also included it below with a few changes that I made.
|Simmering Tomatillo Salsa|
5-1/2 cups chopped cored husked tomatillos (about 2 lbs or 27 medium)
1 cup chopped onion (about 1 large)
1 cup chopped green chilies (I used a combination of Jalapenos and green peppers.)
4 cloves garlic, minced
2 Tbsp minced cilantro
2 tsp ground cumin
1/2 tsp salt
1/2 cup vinegar
4 Tbsp lime juice
4 (8 oz) half pint glass preserving jars with lids and bands
I omitted the Red Pepper Flakes because I chose to use Jalapeno Peppers.
Combine all ingredients in a large saucepan and heat to a boil. Reduce the heat and simmer for about 10 minutes or until salsa reaches desired thickness.
Ladle the hot salsa into prepared jars leaving 1/2 inch head space. Wipe rims and put hot lids and bands onto jars.
Process jars in a boiling water canner for 15 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours.
Remember that it is not safe to change the ratio of tomatillos, peppers, onions, and garlic to the amount of acid used (vinegar and lime juice). The only thing that can safely be changed is the amount of spices you use. Always use an approved recipe when canning salsa.
|Home Canned Tomatillo Salsa|