Tomatillo Green Salsa

Gather

Ingredients

• 5 cups chopped tomatillos
• 1-½ cups seeded, chopped long green chiles
• ½ cup seeded, finely chopped jalapeño peppers
• 4 cups chopped onions
• 1 cup bottled lemon or lime juice
• 6 cloves garlic, finely chopped
• 1 tablespoon ground cumin (optional)
• 3 tablespoons dried oregano leaves (optional)
• 1 tablespoon salt
• 1 teaspoon black pepper

Preserve

Instructions

1. 01

   Wear gloves for the peppers. Remove tomatillo husks and wash the fruit; no peeling or seeding is needed. Seed and chop the peppers. Long green chiles may be slit and blistered at 400°F for 6 to 8 minutes or over a protected burner, then covered briefly, cooled, and peeled; jalapeños do not need peeling.

2. 02

   Combine the exact measured ingredients in a large saucepan. Stir frequently over high heat until boiling, then reduce the heat and simmer for 20 minutes.

3. 03

   Ladle into hot pint jars, leaving ½-inch headspace. Release trapped air, restore the level, wipe the rims, and add lids.

4. 04

   Boiling-water process pints for 15 minutes at 0-1,000 ft. Use the elevation tool to add the required time at higher elevations.
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