Question Answers Recipes Reviews Supplies Register
Cooking Baking Ingredients Equipment Techniques Entertaining Holidays Ethnic Nutrition Safety Desserts Drinks History Science Kids

Tomatillo Green Salsa
From The Complete Idiot's Guide to Preserving Food, by Karen K Brees, Ph.D.

Go totally green with this classic mild salsa. You can use either green tomatoes or tomatillos. If you are looking for salsa with a bit more zip, you can replace an equal amount of mild chiles with hotter ones. Just keep the proportions the same. The following recipe is adapted from "Salsa Recipes for Canning," a publication of Pacific Northwest Extension Publications.

Ingredients:

5 cups chopped tomatillos (or green tomatoes)
2 cups long green chiles, seeded and chopped
4 cups chopped onions
1 cup bottled lemon or lime juice
6 cloves garlic, finely chopped
Salt and pepper to taste

Combine tomatillos, chiles, onions, lemon or lime juice, garlic and salt and pepper to taste in a large cooking pot. Turn heat on high and bring ingredients to a boil. Then reduce heat and simmer for 20 minutes, stirring occasionally. Pack into hot, sterilized glass pint canning jars, leaving 1/2 inch of headspace. Wipe rims, adjust lids, and process in a boiling water bath for 15 minutes.

Serving suggestion: Before serving, blend in 1 tablespoon fresh chopped cilantro leaves to each pint. Chill before serving.

Yield: Makes 4 to 5 pints
Prep time: 30 minutes
Cook time: 20 minutes (does not include processing time)

Submit your question
to Ochef

Related Articles:
Canning Salsa
Canning Salsa without a Pressure Canner (Even If You Used Canned Tomatoes)
Making Salsa with Canned Tomatoes
Related Recipes:
Grilled Corn Salsa
Grilled Avocado with Strawberry-Mango Salsa
Cooking    Baking    Ingredients    Equipment    Techniques    Entertaining    Holidays    Ethnic    Nutrition    Safety    Desserts    Drinks    History    Science    Kids

Register    © 2001-2006 OCHEF LLC    Search    Advertise    Contact Us    Privacy    Site Map    Links