Some people think a tomatillo is a relative of the tomato, but it’s not. This green fruit with papery husks is actually related to the cape gooseberry and is a staple in Mexican food. Shirley loves green sauces made from tomatillos and learned about tomatillos from a Hispanic friend. Now she grows them in her garden (she found seeds online). She added hot peppers to this recipe because her family likes it hot. You can adjust the amount and type of hot peppers to suit your heat preferences.
MAKES: ABOUT 3 PINT JARS
INGREDIENTS:
- 6 cups chopped husked tomatillos (about 3 pounds)
- 1 cup chopped onions (1 to 2 medium onions)
- 1 cup chopped seeded green sweet peppers, such as bell or banana peppers (1 to 2 medium peppers)
- 1 cup finely chopped seeded green hot peppers, such as a combination of Anaheim and jalapeño peppers (about 3/4 pound peppers)
- 1 cup chopped fresh cilantro
- 3/4 cup white vinegar
- 1/4 cup freshly squeezed lime juice
- 4 cloves garlic, finely chopped
- 2 teaspoons ground cumin
- 1/2 teaspoon table salt
INSTRUCTIONS:
- COMBINE INGREDIENTS:
- In an 8-quart stainless steel stockpot, combine the tomatillos, onions, sweet peppers, hot peppers, cilantro, vinegar, lime juice, garlic, cumin, and salt. Bring the mixture to a boil over medium-high heat, stirring frequently, then reduce the heat to medium and simmer, stirring frequently, for 10 minutes. Remove the pot from the heat.
- FILL JARS:
- Ladle the salsa into hot jars, leaving ½-inch headspace. Remove any air bubbles. Wipe the jar rims and threads with a clean, damp paper towel. Apply hot lids and screw bands.
- PROCESS JARS:
- Process pint jars in a water bath canner for 25 minutes. Remove from the water bath canner and let cool for 12 to 24 hours. Check the seals and remove the screw bands. Store jars in a cool, dry, dark place for up to 1 year.
