Tomatillo Green Salsa

Other Regions - Mexican


Quantity Measure Ingredients Description
2 Teacup Tomatillo (Mexican Husk tomato) chopped
1/2 Teacup Chillies, Green Long variety, chopped
1/4 Teacup Jalapenos (Mexican Capsicums) chopped
1 Teaspoon Jeera Powder  
1 Tablespoon Lime Juice  
1 Teacup Onion chopped
2 Teaspoon Oregano  
1 Teaspoon Pepper Powder  
1 Tablespoon Salt  
3 Flakes Garlic chopped


Combine all ingredients in a large saucepan and stir frequently over high heat until mixture begins to boil, then reduce heat and simmer for 20 minutes, stirring occasionally. Ladle hot salsa into pint jars, leaving 1/2-inch headspace.
You may use sun-dried green tomatoes in this recipe instead of Tomatillo.

Adjust lids and process in a boiling water canner 15 minutes at 0-1,000 feet altitude; 20 minutes at 1,001-6,000 feet; 25 minutes above 6,000 feet

Tomatillos are also known as Mexican husk tomatoes. They do not need to be peeled or seeded, but the dry outer husk must be removed.

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