We love salsa verde in almost all of our Mexican dishes! Enchiladas, tamales, or just as a salsa for chips.
This time of year the tomatillos are productive as can be and using them up, storing for winter use with this recipe is a real treat that I know you’ll love. You can half or even quarter this recipe and really, you can change it up for the amounts you have and it’ll turn out great!
Tangy Tomatillo Salsa Verde Recipe:
6 lbs tomatillos
2 cups finely chopped yellow onion
1 green bell pepper
1/4 cup pickling salt
5-8 cloves of garlic, minced finely
2 cups apple cider vinegar
3 tablespoons organic sugard
2 tsp ground cumin
Pull off tomatillo husks and rinse under cool water to remove the sticky coating and dice. Add onions, peppers and salt in a bowl to mix. Line a colander with a fine cheesecloth and toss in the vegetables and let rest in the cheesecloth for about an hour. This removes the excess water from the veggies.
After resting, rinse the vegetables under cool water. Gather up the edges of the cheesecloth and squeeze out the excess liquid.
Place into a heavy bottom pot and add garlic, vinegar, sugar and cumin. Bring to a boil over medium high heat, stirring frequently. Lower heat and continue to cook for about 5 minutes until tomatillos have softened. Remove from heat.
Use or bottle at this point.
For bottling, ladle into 6 pint jars, leaving a 1/2″ head space. Use a wooden skewers to run around the edge of jar to remove air bubbles. Process in a boiling water bath canner for 15 minutes.
Date, label and enjoy anytime with any Mexican dishes! Enjoy!
Out Standing In The Garden 