Tomatillo Salsa

Prep time: 10 minutes

Cook time: 30-35 minutes

Serves: four 8-oz jars or two pint jars


  • 5 1/2 cups chopped, cored, husked, tomatillos
  • 1 cup chopped onions
  • 1 cup chopped, seeded green chili peppers (sub poblano or Anaheim peppers for less “heat”)
  • 1/2 cup white vinegar
  • 4 tbsp lime juice
  • 4 cloves garlic, finely chopped
  • 2 tbsp finely chopped cilantro
  • 2 tsp ground cumin
  • 1/2 tsp salt
  • 1/2 tsp hot pepper flakes


  • Prepare canner, jars and lids
  • In a large stainless steel saucepan, combine tomatillos, onion, chili peppers, vinegar, lime juice, garlic, cilantro, cumin, salt, and hot pepper flakes
  • Bring to a boil over medium-high heat, stirring constantly. Reduce heat and boil gently, stirring frequently, for 10 minutes
  • Ladle hot salsa into hot jars, leaving 1/2 in head space. Remove air bubbles and adjust head space, if necessary, by adding hot salsa. Wipe rim. Center lid on jar. Screw band down until resistance is met, then increase to fingertip-tight
  • Place jars in canner, ensuring they are completely covered with water. Bring to a boil and process both 8 oz and pint jars for 15 minutes.Remove canner lid. Wait 5 minutes, then remove jars, cool and store

Note: Salsa flavors mellow and blend during shelf storage. Optimum flavor is achieved after 3 to 4 weeks.

Eat like a champion!


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