I love chips and salsa but in the last few years I’ve started to use salsa as more of a condiment and now I add it to everything. Last year I canned a yummy tomato-garlic salsa so this summer I wanted to put up a few different types. First up on my list was salsa verde. My parent’s tomatillo plants didn’t do too well this year so I ended up getting some from a local farm and I’m sure glad I did, this salsa is great!
Assembled ingredients.
{Recipe} Salsa Verde (Tomatillo Salsa)
(Adapted from ‘The Art of Preserving’)
2-1/2 lb tomatillos
1 Anaheim chile
4 jalapeno chiles
1-1/2 cup yellow onion, chopped
1 cup fresh cilantro
6 Tbsp lemon juice
3 garlic cloves
1 Tbsp fresh oregano
1-1/2 tsp sea salt
1/2 tsp fresh ground pepper
Take the husks off of the tomatillos and give them a good rinse. Wash and cut the peppers in half (if you don’t want the salsa to be spicy remove the seeds). Place the tomatillos and peppers into a food processor or blender and blend until chunky. Add the rest of the ingredients and blend until smooth.
Pour into a dutch oven and bring up to a boil, simmer on low for 20 minutes. Ladle the salsa into hot, sterile jars leaving 1/4 inch head space. Wipe the rims and seal. Process the jars for 20 minutes (for 5k’ elevation) in a hot water bath. Let cool and check the seals.
What a beautiful color!
I can’t wait to crack into these jars for a taste of summer here in a couple of months! If they make it that long… I already finished off one jar and am thinking I should just make another batch or two :)
