Canning Salsa Tomatillo Green Salsa
 
Ingredients
  • 5 cups chopped tomatillos
  • 1½ cups seeded, chopped long green chiles
  • ½ cup seeded, finely chopped jalapeño peppers
  • 4 cups chopped onions
  • 1 cup bottled lemon juice
  • 6 cloves garlic, finely chopped
  • 1 tablespoon ground cumin (optional)
  • 3 tablespoons dried oregano leaves (optional)
  • 1 tablespoon salt
  • 1 teaspoon black pepper
  • Yield: 5 pints
Instructions
  1. Procedure: Wash and rinse canning jars; keep hot until ready to use. Prepare lids according to manufacturer’s directions.
  2. Preparing Tomatillos: Remove the dry outer husks; wash thoroughly. They do not need to be peeled or seeded.
  3. Preparing Peppers: The jalapeño peppers do not need to be peeled. The skin of long green chiles may be tough. If you choose to peel chiles, peel using one of these two methods to blister skins:
  4. Oven or broiler method to blister skins – Place chiles in a hot oven (400°F) or broiler for 6 to 8 minutes until skins blister.
  5. Range-top method to blister skins – Cover hot burner (either gas or electric) with heavy wire mesh. Place peppers on burner for several minutes until skins blister.
  6. To peel, after blistering skins, place peppers in a pan and cover with a damp cloth. (This will make peeling the peppers easier.) Cool several minutes; slip off skins. Discard seeds and chop.
  7. Hot Pack:Combine all ingredients in a large saucepan and stir frequently over high heat until mixture begins to boil, then reduce heat and simmer for 20 minutes, stirring occasionally. Ladle hot into clean, hot jars, leaving ½-inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened, clean paper towel; apply two-piece metal canning lids.
  8. Process in a boiling water canner according to the recommendations below.
Nutrition Information
Calories: 601 Fat: 9 g     Saturated fat: 1 g     Trans fat: 0 g     Carbohydrates: 130 g     Sugar: 58 g     Sodium:  7640 mg     Fiber: 30 g     Protein: 24 g     Cholesterol: 0 mg    
Recipe by Great Salsa Recipes at https://great-salsa.com/canning/tomatillo-green-salsa/