Recipe: Tomatillo Salsa

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This is the salsa for chips! Or anything else, for that matter. As Mr. Big says, "This is the freshest salsa we make." Not that all of our salsas aren't fresh-- but this one really tastes fresh!

The recipe (below) begins:

The combination of tomatillos, chilies and cilantro creates a salsa with an authentic Mexican taste. In addition to making a great dip for corn chips, this salsa works well as a condiment for fajitas, burritos and quesadillas.

Tips: Both jalapeño and long green chili peppers work well in this recipe. If you are not a heat seeker, try milder poblano or Anaheim peppers.

            Salsa flavors mellow and blend during shelf storage. Optimum flavor is achieved after 3 to 4 weeks.—Bell’s Complete Book of Home Preserving: 400 Delicious and Creative Recipes for Today (2006)

We used a combination of peppers. In fact, I ran up to the pepper garden as Mr. Big Food was chopping pepper to fetch a few poblanos that were beginning to turn orange-red--  for color, don't you know.  

TOMATILLO SALSA

Makes about 4 8-oz jars or 2 pint jars

5 ½ C tomatillos, husked, cored, chopped

1 C chopped onion

1 C chopped green chili peppers

½ C white vinegar

4 Tbsp lime juice

4 cloves garlic, chopped fine

2 Tbsp cilantro, chopped fine

2 tsp ground cumin

½ tsp salt

½ tsp red pepper flakes

Prepare canner, jars, and lids. Combine tomatillos, onions, chili peppers, vinegar, lime juice, garlic, cilantro, cumin, salt, and red pepper flakes in a large stainless steel saucepan, and bring to a boil over medium-high heat, stirring constantly. Reduce heat and boil gently, stirring frequently, for 10 minutes. Ladle hot salsa into hot jars leaving ½ inch headspace. Remove air bubbles and adjust headspace, if necessary, by adding more hot salsa. Screw on lids to fingertip tight, place jars in canner, ensuring that jars are completely covered by water, bring to a hard boil, and process 15 minutes. Remove canner lid, wait 5 minutes, and remove jars. Cool and store.