One summer, I was gifted with about 5 pounds of tomatillos. I’d seen them before, but never actually eaten or cooked one. I found this recipe when trying to figure out what one does with tomatillos. This is an extremely tasty salsa verde. One of my favorite uses beyond the standard is to slow cook a nice pork roast in it. The flavor is wonderful. Pint jars of tomatillo salsa verde are useful, tasteful and memorable as gifts.
• 5 cups chopped tomatillos
• 1 1/2 cups seeded, chopped long green chiles
• 1/2 cup seeded finely chopped jalapenos
• 4 cups chopped onions
• 1 cup bottled lemon juice
• 6 cloves garlic, finely chopped
• 1 Tbsp ground cumin
• 3 Tbsp oregano leaves
• 1 Tbsp salt
• 1 tsp black pepper
Salsa Canning Recipe Directions
Combine all ingredients over heat until thoroughly mixed. Pour mixture into sterile canning jars and process. Best within 1 year of canning.
Photo credit: hozae