I found a particular delight in tomatillos in my journey of cultivating a sustainable lifestyle through gardening and home food preserving. These vibrant green gems have become a favorite among the many fruits and vegetables I grow and preserve. Here I share the versatility of tomatillos in this salsa-filled adventure!

Let me introduce you to one of the culinary treasures of Mexican and Central American kitchens - tomatillos, scientifically known as Physalis philadelphica. Tomatillos belong to the nightshade family and are small round fruits that captivate with their unique traits. Encased in a papery husk and sporting a vibrant green hue when ripe, tomatillos boast a tantalizingly tangy, citrus-like taste. They have a burst of flavor and offer a wealth of vitamins, minerals, and dietary fiber, making them a scrumptiously nutritious addition to your culinary journeys.

I have used the following tried-and-tested home canning recipe to capture the vibrant color and tangy flavor of my garden's tomatillos, ensuring I can enjoy them all year.

I hope this tomatillo salsa recipe opens up diverse culinary possibilities! Whether eating it as classic chips and salsa or as a marinade on chicken, this jar of salsa will infuse every dish with a distinctive, tangy taste. Embrace the joy of culinary exploration as you whip up delightful recipes and share the flavorsome results with your loved ones, amplifying the pleasure of home preservation to a whole new level!

Tomatillo Salsa

Yields approximately 5 pints  

Ingredients:

5 cups Tomatillos (Cleaned, Husked, Cored, and Chopped)
4 cups Onions (Chopped)
1 ½ cups Green Chilies (Chopped)
½ cup Jalape?o peppers (Chopped Finely )
1 cup Bottled Lemon Juice
6 Garlic Cloves (Chopped Finely)
1 tablespoon Cumin
3 tablespoons Oregano Leaves (Chopped finely)
1 tablespoon Salt
1 teaspoon Black Pepper

Procedure:

1. Wash and rinse jars and lids; keep jars hot until used. Follow the manufacturer's directions for lid preparation.
2. Combine all ingredients in a large stainless steel saucepan. Bring to a boil over medium-high heat, stirring constantly. Reduce heat and simmer for 20 minutes. Be sure to stir occasionally.
3. Fill jars with hot salsa, leaving ½ inch headspace. Remove air bubbles and adjust the headspace if needed. Wipe rims of jars with a dampened, clean paper towel; apply two-piece metal canning lids.
4. Process in boiling water canner according to Table 1.

Table 1 Processing Time for Tomatillo Green Salsa

Process Time at Altitudes of: 

Recipe from the USDA Complete Guide to Home Canning.

Photo courtesy of Nicole D. George, UCCE Master Food Preserver