It’s taco time! The season’s here for tomatillos. Those funny little tomatoes hiding behind a husky exterior. Salsa Verde is a perfect topper for tacos, burritos or the whole enchilada! This recipe is adapted from Liana Krissoff’s Canning for a New Generation.
Firstly you’ll need
3-1/2 pounds of tomatillos, husked and rinsed (don’t skip the rinsing part as they are sticky on the outside)
1 medium sized white onion chopped
2-3 jalapeños, seeded and chopped (adjust to heat preference)
3-4 cloves garlic, chopped
1 cup fresh cilantro
1 Tbs pickling salt
1 tsp cumin seed
1 tsp smoked paprika (optional)
2/3 cup bottled lime juice
Wash jars & place in hot water canning bath. Place lids in hot water on stove.Combine tomatillos, onion, garlic in saucepan over medium heat bring to a boil.
Once it boils, turn the heat down and stir occasionally until the tomatillos have started to break down and release liquid (about 20-25 minutes). Add fresh cilantro to blender and in small batches puree (hold a dish towel over lid of blender so hot salsa doesn’t erupt!) Skip the puree part if you like it chunkier…
Return salsa to saucepan and add lime juice and salt. Remember to use bottled lime juice for uniformity in acidity that you can’t get from fresh limes. Bring to a boil for 5 minutes.
Remove jars from water bath. Ladle in hot salsa leaving 1/2 inch headspace. Make sure to wipe rims clean for a good seal. Top with lids and “finger” tighten lids.
Place on rack and process in boiling water for 5 minutes once water has come to a boil,Remove and place on counter. Listen for the “ping”! Store jars in a cool, dark place. It’s ready to eat within 1 week, but can be kept up to one year