Tomatillo Salsa

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Preserving Method: Water Bath Canning

  1. PREPARE boiling water canner. Heat jars in simmering water until ready for use. Do not boil.  Wash lids in warm soapy water and set bands aside.
  2. COMBINE all ingredients in a large saucepan.
  3. HEAT to a boil. Reduce heat and simmer 10 minutes.
  4. LADLE hot salsa in to hot jars leaving 1/2 inch headspace. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight. Place jar in boiling water canner. Repeat until all jars are filled. 
  5. PROCESS jars for 15 minutes, adjusting for altitude. Turn off heat; remove lid, and let jars stand 5 minutes. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

Quick Tip: When cutting or seeding hot peppers, wear rubber gloves to prevent hands from being burned. 

Tomatillo Salsa - Ball® Fresh Preserving is rated 4.5 out of 5 by 17.
Rated 5 out of 5 by from Got a great kick I am really pleased with this recipe, the texture and the flavors. I cooked it longer than stated because my tomatillos were not all super ripe.
Date published: 2018-10-01
Rated 4 out of 5 by from Bright Tasting - sweeter but still spicey - limey Followed the recipe. Tastes a bit on the limey side. Not bad, just a bit limey. It has a brighter, sweeter taste that a regular tomato salsa. I would still make again, but maybe sllightly lighter on the lime. I did use fresh limes, so maybe that is why.
Date published: 2018-09-16
Rated 5 out of 5 by from Follow the recipe! Tomatillo salsa is one of my favorites and I refer to this website because the recipes are tested and safe. to the people who are changing the amount of onions or garlic, or adding this or that, when you change the recipe in that way you are compromising the safety of the recipe. You can raise the pH out of the safe zone for water bath canning. Changing the spices a little bit doesn't matter, but the proportions of the vegetables does! You can always add something else later when you open the jar to use it.
Date published: 2018-05-17
Rated 5 out of 5 by from Wonderful flavor I thought this recipe looked good for my first try at making salsa verde and was very pleased with the results. I did substitute 1 1/2 diced large jalapenos for the red pepper flakes and the green chiles (have a family member who finds the green chiles bitter to their taste buds). Otherwise I followed the recipe. Extremely pleased with the results. No point in canning it - it's not going to last that long. Maybe next time.
Date published: 2017-08-31
Rated 5 out of 5 by from Great! One pot less than 45 minutes. Husk and clean the tomatillos, don't bother cutting the tomatillos. Roughly chop everything else and put it in a pot. Follow the cooking instructions, but use a potato masher to stir and mash the recipe a few times. When you turn off the heat hit it with an immersion blender. Ladle into jars and process as explained.
Date published: 2016-11-20
Rated 5 out of 5 by from good recipe roasted the peppers and tomatillos otherwise followed the recipe,very easy and precise
Date published: 2016-08-22
Rated 5 out of 5 by from Zowie! Wow! This recipe is great! I added a lot more lime, chilies & cilantro leaves so it was REALLY tart, and oven roasted all of the veggies (except cilantro). I put everything through the blender since I wanted it to be a sauce, not chunky. Next time I'll use less lime, but it was still good! (When I was running back & forth from my computer to the kitchen to read the recipe I added the juice of 3 limes instead of a couple of tablespoons, so I had to water it down a bit - my bad. It wasn't too watery though because I had added a lot of cilantro.) I ended up with 7 & a bit various-sized bottles.
Date published: 2016-02-01
Rated 5 out of 5 by from Nice Sunny Recipe I left out the onions (didn't have any) but substituted mild garlic, but the flavor wasn't overwhelmingly garlicy. I used lemon instead of lime because it was what I had. I used apple cider vinegar and added some verjuice (the juice of cabernet Franc grapes harvested tart and green) for flavor (though it is also acidic and helps with ensuring the right acid level, I wasn't relying on that for safety). Whatever the reason, this came out as a nice sunny tasting salsa.
Date published: 2015-11-23
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