A tasty salsa to dress tacos or enchiladas or serve with chips.

Makes: ~ 5 pint jars
Prep: 45 minutes
Processing Time: 15 minutes

INGREDIENTS:
• 5 cups chopped, cored, husked tomatillos
• 1 ½ cups seeded, chopped, long green chiles
• ½ cup seeded, finely chopped jalapeno peppers
• 4 cups chopped onion
• 1 cup bottled lemon or bottled lime juice
• 6 cloves garlic, finely chopped
• 1 Tbsp ground cumin (optional)
• 3 Tbsp dried oregano leaves (optional)
• 1 Tbsp salt
• 1 tsp black pepper

DIRECTIONS:
Prep:
• Caution: Wear plastic or rubber gloves and do not touch your face while cutting hot peppers. If you do
not wear gloves, wash hands thoroughly before touching your face or eyes.
• Prepare boiling water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in
warm soapy water and set bands aside.

Cook:
• 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.

Can:
• Ladle hot salsa into hot jars, leaving ½ inch headspace. Remove air bubbles. Wipe jar rim. Center
lid on jar and apply band, adjust to fingertip tight. Repeat until all jars are filled.
• Place jars in canner. Water must cover jars by 1 inch. Cover canner and bring water to a boil.
Process jars 15 minutes, adjusting for altitude. Turn off heat and remove canner lid. Let jars sit for
5 minutes. Remove jars from canner; do not retighten bands if loose. Cool 12-24 hours. Check lids
for seal, they should not flex when center is pressed. Remove rings and label jars. Store in a cool,
dark place.

Tips:
• To guarantee the most delicious, preserved foods, always begin with the best-quality produce at its
peak of ripeness. You may use green tomatoes in this recipe instead of tomatillos.
• The only other change you can safely make in this salsa recipe is to change the amount of spices
and herbs.
• Do not alter the proportions of vegetables to acid and tomatoes because it might make the salsa
unsafe.
• Do not substitute vinegar for the lemon or lime juice.
 

Source: USDA Complete Guide to Home Canning, 2015: https://nchfp.uga.edu/how/can/canning-salsa/tomatillo-green-salsa/