Ingrédients pour Green Tomato Or Tomatillo Salsa
- 2 cups tomatillos, husked and washed
- Green Chilies
- Jalapeno
- Onions
- Lemon Juice
- Garlic Cloves
- Ground Cumin
- Dried Oregano Leaves
- Salt
- Black Pepper
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Comment préparer Green Tomato Or Tomatillo Salsa
- **Safety First:** Wear plastic or rubber gloves and avoid touching your face while handling hot peppers. Wash hands thoroughly with soap and water if gloves aren't used.
- **Prep the Tomatillos:** Remove the dry outer husks from the tomatillos. Wash thoroughly; no peeling or seeding needed.
- **Prep the Peppers (Optional Peeling):** The skin of long green chiles can be tough. For easier peeling, blister the skins using one of these methods:
- * **Oven/Broiler:** Place peppers in a hot oven (400°F/200°C) or broiler for 6-8 minutes, until skins blister.
- * **Stovetop:** Cover a hot burner with heavy wire mesh. Place peppers on the mesh for several minutes until skins blister.
- **Peeling (if blistered):** After blistering, place peppers in a pan, cover with a damp cloth, and cool for several minutes. Slip off the skins, discard seeds, and chop.
- **Note:** If not peeling, simply remove seeds and chop the peppers.
- **Hot Pack Canning:** Combine all ingredients in a large saucepan. Stir frequently over high heat until the mixture boils. Reduce heat and simmer for 20 minutes, stirring occasionally.
- **Jarring:** Ladle the hot salsa into clean, hot pint jars, leaving ½-inch headspace.
- **Air Bubbles:** Remove air bubbles and adjust headspace if needed.
- **Clean Rims:** Wipe jar rims with a damp, clean paper towel.
- **Lids:** Apply two-piece metal canning lids.
- **Processing:** Process pints for 15 minutes in a boiling water bath (BWB).
- **Important:** You can adjust spices and herbs. However, **do not** alter the proportions of vegetables, acid (lemon juice), and tomatoes to ensure safety.
Nutrition Information (Approximate per serving)
Sodium
58 g
Sugar
57g
Fat
1g
Carbs
10g
