This canned tomatillo salsa will surprise everyone at your next get together. I like making this any time of the year and treat my family to a delicious appetizer whenever they want. You can try this any day and save enough for your next family dinner or cookout with friends.
Surprise Everyone With This Canned Tomatillo Salsa
Salsa is always a good idea
I have never said no to salsa, no matter the time of day, this dish is just delicious. I decided on tomatillos because I had them readily available, but you can use fresh seeded tomatoes or canned ones. Tomatillos are a bit more acidic, though, so I would add a bit more lime or lemon juice too.
Onions and green chiles are the staples of most salsa recipes, but I particularly like this one because you can change things up without much problem. If you have red onions instead, use them! No green chiles? Not a big deal, use jalapenos, habaneros, or simply diced bell peppers with a touch of chili powder. I like to be spontaneous, and this salsa will turn out tasty either way.
For seasoning, I use cumin, cilantro, garlic, salt, lime juice, vinegar, and red pepper flakes. You can add chili powder, dried cilantro flakes, black pepper, and apple cider vinegar.
To can this salsa, I use a water canner, always making sure my jars are hot enough to be used. Once my salsa is in, I allow the jars to process for an extra 15-20 minutes. This helps prevent spoilage and helps cool down the salsa slowly. After they are ready, I always wait about a day for the jars to completely cool down.
Try this canned tomatillo salsa with corn tortilla chips, on grilled chicken, as a dressing for a summer salad, or simply anytime you want. Your friends will surely ask for some to take home, so you may want to start cooking soon!
Canned Tomatillo Salsa
2 lb (900 g) tomatillos, husked, cored, chopped
4 garlic cloves, minced
1 cup (128 g) chopped onion
2 tbsp minced cilantro
1/2 cup (120 ml) vinegar
4 tbsp lime juice
2 tsp ground cumin
1/2 tsp red pepper flakes
1/2 tsp salt
- Mix all ingredients in a large saucepan and bring to boil.
- Lower heat then simmer for 10 minutes.
- Prepare water-bath canner.
- Simmer jars until ready for use.
- Wash lids and rings with warm soapy water then set aside.
- Gently ladle salsa into hot jars, leave 1/2 inch headspace.
- Remove trapped air bubbles.
- Apply lid and ring. Adjust to fingertip-tightness.
- Process jars for 20 mins (Adjust for altitude).
- Turn heat off then let jars sit for 5 minutes to settle.
- Remove jars and cool for 24 hours.
- After 24 hours, test the seal on the lids by pressing down the center, it shouldn’t wiggle and must feel nice and solid.
- Any unsealed jars must be refrigerated and consumed first.