Tomatillo salsa12/31/2022 Wipe the rims, apply lids and rings hand tight. Using a canning funnel, pack the salsa into the prepared jars, leaving 1/2 “ headspace. This salsa can be served chilled or warm as is, or preserved using the water bath canning method, as follows. Otherwise, the sauce may be blended in a blender until smooth. Mash the tomatillos with a potato masher, if a chunky salsa is desired. When the sauce looks quite thick, remove it from the heat. In a large skillet or saucepan, combine the tomatillos, onions, peppers, lime juice, cilantro, garlic, cumin, and salt, along with 1/2 cup of water.īring to a low boil and cook, stirring frequently, until the sauce thickens and reduces by about about a third this should take about 20 minutes. Set the canner to boil, with the clean jars inside, as the salsa cooks.Ģ) Prepare the tomatillos and other ingredients as directed 3) Cook the salsa Prepare a boiling water bath canner and 4 half pint jars. This recipe makes 2 pints, or 4 half pints Directions 1) Prepare your canner Always make sure you are following all safety guidelines outlined by the USDA when canning anything. If you plan on canning this salsa recipe and you are not familiar with the water bath canning method watch our water bath canning video workshop. Use it as a salsa, a topping for eggs and meats, or a simmer sauce for just about anything you can imagine. Still a staple in the region, it has found a home in our pantries, too. The tomatillo was cultivated in Central America long before European contact, and played an important part in the food culture of both the Aztec and the Maya. But cooked with subtle spices, mingled with onion and garlic and lime, the humble, shy tomatillo comes into her own and shines, as a staple of Mexican cuisine. Sliced open, the fruit is full of small soft seeds and spongy flesh. The fruit, once removed from the husk, is strangely sticky, tacky to the touch, an indicator of the high pectin content that gives the sauce such a pleasing thickness. Tomatillos rustle in their papery husks, the thin beige skins concealing a round, pale green orb some varieties are tinged with a surprising purple blush.
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