Ingredients
- 5 1/2 cups chopped, cored and husked tomatillos (about 2 pounds or 27 medium)
- 1 cup chopped onion (about 1 large)
- 1 cup chopped green chilies (about 2 medium)
- 4 cloves garlic, minced
- 2 tablespoons minced cilantro
- 2 teaspoons ground cumin
- 1/2 teaspoon salt
- 1/2 teaspoon red pepper flakes
- 1/2 cup vinegar
- 4 tablespoons lime juice
- 1/2 pint (8 oz) glass preserving jars with lids and bands
Make it step by step
- PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
- COMBINE all ingredients in a large saucepan.
- HEAT to a boil. Reduce heat and simmer 10 minutes.
- LADLE hot salsa in to hot jars leaving 1/2 inch headspace. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
- PROCESS filled jars in a boiling water canner for 15 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Melissa Peterman, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.