Canning Salsa Verde
This year I was able to find tomatillo plants and they LIVED!
Small victories people.
So when the tomatillos looked like the ones I find in the grocery store (with the dried papery shells) I picked as many as I could find and set off to make salsa verde.
Pictured above is a heavy 4 pounds of tomatillos.
Let your kids peel off the papery shells.
When they get tired of peeling shells (3 shells into the process) go ahead and peel the rest yourself and wash them in cool water.
Blanch the tomatillos in simmering water for 5 minutes.
Drop them in an ice bath to stop the cooking process.
My ice maker gets the biggest workout during canning season.
Give them a rough chop and throw them in the food processor.
Let the kids whirl them around till they are thoroughly pureed.
When they get tired (after 1 round) take over and do it yourself.
- 4 cloves garlic (optional)
- 6-7 jalapeño peppers
- Green peppers to make 2 cups chopped (or another mild paper like a red, yellow, banana or poblano pepper)
Give everything a rough chop and toss in the food processor.
Pulse till you have a fine chop of pepper goodness.
Combine your tomatillo puree and pepper chop in a large pot.
- 1 cup vinegar
- 1 Tablespoon lime juice (fresh if you have it)
- zest of the lime (if you are feeling fancy)
- 1 teaspoon salt
This is just something I do because I am slightly OCD when it comes to certain things.
SKIM THE SCUM.
Get a big spearing spoon and skim the white foamy stuff off the top of your salsa.
No big deal if you don’t.
It is just a little thing I do.
All that foam is now out of your salsa.
Not perfect but good enough for government work.
Pour your salsa verde into your hot jars.
Pop on a clean new lid.
Finger tighten a ring onto the jar.
Carefully lower the jars into the hot water bath with at least 1 inch of water covering the jars.
Process 10 minutes.
This recipe yielded 5 pints and it can be divided or multiplied depending on how many tomatillos you have on hand.