If you have a lot of tomatillos growing in your garden and you’re curious what you’re going to do with all of it – it’s time to put together some Salsa Verde! Maybe it’s the end of the gardening season or your plants are just great at producing fruit. What I ended up was a huge bowl of green tomatoes and tomatillos – more than we could even go through before they would go bad. So it was off to the kitchen to make a green tomato and tomatillo salsa, the smaller less ripe fruit gives it a bit of a tart taste but it’s a great salsa verde to keep on hand!
- 12 cups Tomatillos
- 4 cups Green Tomatoes
- 1 large Onion, chopped
- 2 Hot peppers
- 6 garlic cloves, chopped
- 1/2 cup cilantro, chopped
- Remove the husk and stem from all of your tomatillos. Wash them well to remove the sticky residue. Place in a large stock pot. Remove the stems from your green tomatoes and add to the pot. Cover with water and bowl together for 45 minutes until soft.
- In a food processor chop your onion, cilantro, garlic and peppers. I find cutting the hot peppers in half and scraping the seeds out removes a bit of the heat, but still provides the flavor.
- Chop your roasted tomatillos in the food processor. Put them in juice and all in – they will still be hot so do them in batches.
- Add to prepared cans and process.
- Place 6 clean pint mason jars on a rack in your stock pot. Fill the jars and stock pot with cool water until it completely covers the top of the jars. Cover and put on medium heat. Simmer but do not boil.
- Prepare 6 lid sets, put the bands aside and put the flat lids in a small sauce pan and put on medium heat. Do not boil, but keep warm through the whole process.
- Prepare your salsa according to the directions above.
- Now, remove the jars from the warm bath. Tip them as you pull them out and pour the water back into the pan. Place them on a towel on the counter with the opening up. Do not dry them! Just put them down and put the funnel in. Ladle the hot salsa into each jar until there is about 1/2 inch of space in the top. Once all jars are full, take a plastic or wooden utensil and move it around to get extra air bubbles out.
- Take the small magnet tool and remove flat lids from their hot bath. Place over top of each jar. By hand screw on the collars, but not too tight! Remember some air still needs to get out of each jar.
- Place the jars back into the hot stock pot and replace the lid. Turn your temperature up to high. When it starts to do a rolling boil, start a timer for 20 minutes.
- After the jars have processed for 20 minutes, turn off the heat and remove the lid to the pan. Let cool for 5 minutes. Remove all the jars without tipping them and place them back on the towel. Remember – don’t towel them off!