Even with only two tomatillo plants this year we harvested buckets of them. I made two batches of tomatillo salsa and still gave away three bags full.
Tomatillo salsa is easy to make and doesn’t take as long as most recipes for canning regular tomatoes do. I tweaked the Ball recipe a little bit and came up with the recipe below. It’s great on eggs, with tortilla chips, and in most any Mexican recipe.
5 1/2 cups chopped cored husked tomatillos
1 cup chopped onion
1 chopped green bell pepper
2 chopped hot peppers
4 cloves garlic
3 tablespoons minced cilantro
2 teaspoons white sugar
1 teaspoon ground cumin
1/2 teaspoon non-iodized salt
1/2 cup white vinegar
4 tablespoons lime juice
Prepare your water bath canner. Make sure your jars and lids are clean and put your lids in a small bowl of warm (not boiling) water. Your jars should be in simmering water to keep them hot.
Chop tomatillos, onion, peppers, garlic and cilantro in your food processor. Put all in a large stock pot on the stove. Add all remaining ingredients and bring to a simmer. Simmer for about 15 minutes. Don’t worry too much about how runny it may seem, it will thicken after cooling.
Remove your hot canning jars from the water bath and ladle the salsa into the jars. Leave about 1/2-inch headspace for pints and 1/4 inch for half pints. Place lids and rings on jars and place jars in your boiling water bath. Boil in the canner for 15 minutes. Turn off heat, remove cover and let canner sit for five minutes. Remove jars and place on a towel. Let sit for about 24 hours. My yield was the equivalent of four pints. Enjoy!