Tomatillo Salsa

Last year I bought a few tomatillo plants and  had tomatillos galore, all over the place!  This year for some reason my plant didn’t take off.  It was lonely.  It couldn’t self-pollinate, and really needed a buddy to get the fruits going . . . I had to buy these tomatillos at the grocery store, but even so, it’s worth it.  Tomatillo salsa is a refreshing change from tomato salsa.

Tomatillos come in green but also reds/purples.  The warmer colored tomatillos taste sweeter, the green is better for green sauces (salsa verde) while the reds/purples are great in jams.  If I find them somewhere, I’m definitely making jam.  The green taste a little tart and a bit fruity (hints of granny smith?).

I used the Ball Canning Book for the gist of this recipe, and just adapted it a bit. Start with 2 pounds of tomatillos. Peel the outer papery layer off and slice in half.

Pulse in food processor until evenly diced.

Pulse 1 regular pepper (green keeps the color green, I used red here) until evenly diced and add to tomatillo.

Then measure out 4 cloves garlic, 2-3 tablespoons cilantro, 2 teaspoons cumin (I ground the seed), 1/2 teaspoon salt and 1 teaspoon red pepper flakes.

Add the cilantro and garlic cloves to 1-2 jalapenos that have been sliced in half, seeded and cored. Pulse until uniformly diced.

Add these seasonings to the tomatillos . . .

Finely pulse/dice 1 cup onions and add  . . .

Add 1/2 cup vinegar and 1/4 cup lime juice . . .

Bring all to a boil, simmer 10 minutes. Ladle into hot sterilized jars, leave 1/4 inch headspace and process for 15 minutes in a boiling water bath at sea level, 25 minutes at 5000 feet.  Makes 4-5 half pints.

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