Tomatillo overload! My tomato plants are still hangin in there. I’m half expecting… well, actually I’m surprised they are still alive. If we are being honest I fully expect them to be completely dead every time I go outside- but they are like the Captain America of tomato plants this year and totally over achieving.
We go through a ton of salsa in this house, and it’s always nice to have a few good back pocket “non” recipes that you can just throw together. But this one so far seems to be a favorite.
There is a nice relaxed balance of heat to tomato, and the cumin and lime juice give it a bit more depth and acidity than some of the other recipes I’ve done. They achieve a pretty good level of flavor after they have sat for about four weeks- it seems like that allows enough time for everything to integrate comfortably. Although, these always seem to disappear before they hit that mark……..
Yield: 6 Pint Jars
11 Cups Chopped Tomatillos
2 Cups Chopped Onions
2 Cups Chopped Seeded Jalapenos
1 Cup White Vinegar
1/2 Cup Lime Juice
8 Cloves Garlic – Chopped
1/4 Cup Chopped Cilantro
4 tsp Ground Cumin
1 tsp Salt
1 tsp Chili Pepper Flakes
Prepare your canning pot, jars and lids. Combine all ingredients in a large pot and bring to a boil stirring consistently. Reduce heat and stir gently, allowing salsa to continue to boil for 10-15 more minutes. If you would like a salsa with smoother consistency run your immersion blender through the salsa at this point to even everything out. You use this recipe to can… OR make half the recipe and store in a jar in the fridge. Ours usually keeps for a couple months but we have always used it all before it had a chance to go bad.
Canning:Ladle hot salsa into prepped jars leaving 1/2 inch of headspace. Remove air bubbles, wipe rim, lid and band. Place the jars into your canning pot making sure they are completely covered in water. I use a steamer basket in the bottom of my pot to keep them just off the bottom and away from direct heat. Process for 15 minutes, remove lid- wait 5 more minutes then remove jars, cool and store.