TOMATILLO SALSA

Tomatillos are relatives of the Cape gooseberry. Look for fresh
tomatillos in farmer’s markets from late summer to early fall.

HANDS-ON TIME
1½ hours
TOTAL TIME
26 hours
MAKES
8 cups

INGREDIENTS:

• 4 sweet green peppers
• 6 jalapeño peppers
• 6 cups chopped fresh tomatillos (about 900 g)
• 2 cups chopped white onions
• 4 cloves garlic, minced
• ⅔ cup white wine vinegar
• 3½ tsp salt
• 1 tbsp granulated sugar
• 1 tsp ground coriander
• 1 tsp ground cumin
• ¼ tsp pepper
• ¾ cup finely chopped fresh cilantro
• ½ cup finely chopped fresh parsley
• ¼ cup lime juice

DIRECTIONS:

1. Arrange green peppers and jalapeño peppers on a rimmed baking sheet and roast in a 475°F (240°C) oven, turning once, until charred, about 30 minutes. Let cool, then peel, seed and chop.
2. In a large saucepan, combine green peppers, jalapeño peppers, tomatillos, onions, garlic, vinegar, salt, sugar, coriander, cumin and pepper. Bring to a boil, stirring.
3. Reduce heat to medium, cover and simmer for 5 minutes. Uncover and simmer, stirring occasionally, until no longer watery, about 30 minutes.
4. Stir in cilantro, parsley and lime juice, then simmer for 3 minutes.
5. Pack into 8 hot (sterilized) 1-cup (250 mL) canning jars with tight-fitting lids, leaving ½-inch (1 cm) headspace. Scrape down sides of jars with non-metallic utensil to remove any air bubbles. Cover with lids.
6. Screw on bands until resistance is met, then increase to fingertip tight.
7. Transfer to boiling water canner and boil for 20 minutes. Turn off heat.
8. Uncover and let jars stand in canner for 5 minutes. Lift up rack. Using canning tongs, transfer jars to cooling rack and let cool for 24 hours.

NUTRITIONAL INFORMATION, PER 1 TBSP:

• Calories: about 5 cal
• Protein: trace
• Total fat: trace (0 g sat. fat)
• Carbohydrates: 1 g
• Fiber: trace
• Cholesterol: 0 mg
• Sodium: 63 mg
• Potassium: 31 mg
• % RDI: 1% iron, 1% vit A, 7% vit C, 1% folate.