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  • 65minutes
  • 82calories

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Nutrition Info . . .

NutrientsCellulose
VitaminsA, C, P
MineralsNatrium, Silicon, Magnesium, Sulfur, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 5 1/2 cups chopped husked tomatillos

  2. 1 cup chopped onion

  3. 1 cup chopped hot pepper

  4. 1/2 cup white vinegar

  5. 4 garlic cloves , chopped fine

  6. 1 teaspoon ground cumin

  7. 1/2 teaspoon salt

  8. 1/2 teaspoon hot pepper flakes

  9. 2 tablespoons finely chopped cilantro

Instructions Jump to Ingredients ↑

  1. Prepare canner, jars and lids.

  2. In a large stainless saucepan combine all the ingredients.

  3. Bring to a boil, reduce heat to medium high heat, stirring often to prevent sticking.

  4. Cook for 10 minutes.

  5. At this point I puree half the batch (I use an immersion blender).

  6. Ladle hot salsa into hot jars leaving 1/2 inch head space.

  7. Wipe rims, center lids and screw on band to fingertip tight.

  8. Place jars in canner, cover and bring canner to a boil.

  9. Process for 15 minutes.

  10. Turn off heat, remove lid of canner and let jars sit for 5 additional minutes.

  11. Remove jars, cool, label and store.

  12. I get 2 full and 1 half pint from this recipe.

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