Tomatillo Salsa
I have found that tomatillos plants are pretty easy to grow and usually give an abundance of fruit. The second year that . Last Year I only had two plants, but I had enough to make at least 20 pints of salsa that I preserved using water bath. Plus I made small amounts numerous times throughout the summer that we would eat within a few days. This salsa tastes fresh and delicious every time we open a a jar to enjoy with our meals.
Most of the time when I make this recipe I double or triple the recipe and preserve most of the salsa using the water bath method. It is very convenient to have this salsa in the winter months. This salsa adds a fresh summer taste to your winter night meals. We off course serve it with our favorite corn chips or as a condiment with your favorite taco. It’s also delicious with breakfast foods such as omelets and breakfast scrambles. As always thanks for visiting my favorite place, Emma’s Daily Bread. CHEERS TO A HAPPY & HEALTHY DAY!
Tomatillo Salsa
Ingredients
- 2 lbs tomatillos
- 2 large garlic minced
- 2 small yellow onions chopped
- 1 tsp Salt
- 1 Cup fresh cilantro
- 2 TBSP freshly squeezed lime juice
- 2 Jalepenos Deseed for less spicy salsa
Instructions
- Take the husks off the tomatillos, rinse and cut off any bad parts. Place tomatillos, minced garlic, onions, cilantro, jalapeños, salt & lime juice in a blender, pulse until ingredients are finely chopped and mixed.
- Place in airtight container and refrigerate. Salsa will stay fresh in refrigerator for up to 5 days. Most of the time I double & triple this recipe therefore I use the water bath method to preserve this tomatillo salsa.