Tomatillo Salsa Verde Mexicana
User Reviews
5.0
51 reviews
Excellent
-
Prep Time
30 mins
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Cook Time
1 hr
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Total Time
1 hr 30 mins
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Servings
20
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Calories
27 kcal
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Course
Condiments
-
Cuisine
Mexican
Tomatillo Salsa Verde Mexicana
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You don't have to can your salsa -- in fact it's better fresh. But having real-deal salsa verde in your pantry in winter is a good thing, so put up at least a few jars of this stuff. If you are canning, please don't mess with this recipe, as it is tested to work in a boiling water bath. Tomatillos are acidic, and the addition of the lime juice and the citric acid will keep everything safe. If you must mess with this recipe, and you do intend to can it, use a pressure canner, which can handle less acidic foods.
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Ingredients
- 1 to 2 pounds husked tomatillos, preferably the little milpa tomatillos
- 1 1/2 cups poblano or Anaheim chiles, roasted, peeled, seeded and chopped (about 4)
- 1/2 cup jalapeños, peeled, seeded and chopped (about 3 to 5)
- 4 cups white or yellow onions, sliced
- 6 cloves garlic, whole and unpeeled
- 1 tablespoon cumin
- 1 tablespoon dried oregano, preferably Mexican
- 1 tablespoon kosher salt
- 2 tablespoons chopped epazote (optional)
- 1/4 cup chopped cilantro
- Lime juice to taste
- Fruit Fresh or other source of citric acid (only if canning)
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Instructions
- If you don't have your green chiles and jalapenos prepped, follow these directions for roasting peppers. Arrange the tomatillos, sliced onions and the garlic cloves on a cooking sheet (or two) and set under the broiler until they are a bit charred.
- Once you have all the vegetables prepped, peel the garlic and put it and everything else into a food processor and pulse to make a rough salsa. You're done if you don't want to can your salsa. Kept in a covered container, it will keep a week in the fridge.
- If you are canning, add 1 teaspoon of the Fruit Fresh (citric acid) to each pint jar; the jars should be sterilized beforehand. Pack the salsa into the jars, and use a knife of chopstick to remove as many air pockets as you can find. Leave about 1/2 inch headspace. Seal the jars and process in a boiling water bath for 15 minutes.
- When the jars are ready, lift out of the boiling water and let them rest until their lids plink. Once they've cooled to room temperature, the salsa will keep in the pantry for more than a year.
Nutrition Information
Show Details
Serving
1ounce
Calories
27kcal
(1%)
Carbohydrates
6g
(2%)
Protein
1g
(2%)
Fat
1g
(2%)
Saturated Fat
1g
(5%)
Sodium
352mg
(15%)
Potassium
154mg
(4%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
113IU
(2%)
Vitamin C
17mg
(19%)
Calcium
23mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 20Serving
Amount Per Serving
Calories 27 kcal
% Daily Value*
| Serving | 1ounce | |
| Calories | 27kcal | 1% |
| Carbohydrates | 6g | 2% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Sodium | 352mg | 15% |
| Potassium | 154mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 113IU | 2% |
| Vitamin C | 17mg | 19% |
| Calcium | 23mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
51 reviews
Excellent
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