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.
Notes
Equipment needed: ½ Pint or 1 Pint glass jars, lids & metal rings or bands, water canner 2. Follow all previous instructions 3. Wash jars in hot, soapy water. Boil lids in water for a few minutes, than keep in the hot water until you are ready to use them. 4. Place salsa in a large sauce pan, bring to boil & simmer for 10 minutes. 5. Ladle salsa into glass jars, leave ½ inch headspace, wipe rim, & place hot lid onto jar. Apply band onto the jar & make sure the fit is fingertip tight. 6. Place jars in water canner, make sure there’s approximately 2 inches of water above the jars. Bring water to boil & simmer for 15min. Take jars out of the canner & place on counter for 24 hours. Check lids for seal after 24 hours. Lids should not flex up or down when pressed in the middle.