Salsa Verde (Tomatillo Salsa)

Ingredients

Instructions

1. 1Wash 6 pint jars (or 12 half-pint jars), bands, and new lids in hot soapy water and keep the jars hot until ready to fill.
2. 2Simmer the new lids in hot water per the manufacturer's instructions.
3. 3Remove the papery husks from the tomatillos, wash them well to remove the sticky residue on the skins, then quarter them; tomatillos do not need blanching or peeling since their skin is not removed.
4. 4Combine the quartered tomatillos, onion, chile peppers, the 1 cup bottled lemon or lime juice, garlic, cilantro, and salt in a large pot, keeping the combined onion and peppers at or below the amounts listed here.
5. 5Bring the mixture to a boil over medium-high heat, stirring often, then reduce the heat and simmer uncovered for 15 minutes, until the tomatillos soften and turn a duller olive-green color.
6. 6For a smoother salsa, mash the mixture lightly with a potato masher or pulse briefly in a food processor, keeping some texture.
7. 7In addition to the bottled lemon or lime juice already in the salsa, add the required extra acid directly to each hot, empty jar before filling: 1 tablespoon bottled lemon juice or 1/4 teaspoon citric acid per half-pint or pint jar.
8. 8Ladle the hot salsa verde into the jars, leaving 1/2 inch of headspace.
9. 9Remove air bubbles with a nonmetallic tool, wipe the rims clean, center the lids, and screw the bands on fingertip tight.
10. 10Process in a boiling-water canner, jars covered by 1 to 2 inches of water, timing from a full rolling boil: 15 minutes for half-pints and pints at 0-1,000 ft, adding 5 minutes at 1,001-3,000 ft, 10 minutes at 3,001-6,000 ft, 15 minutes at 6,001-8,000 ft, or 20 minutes above 8,000 ft.
11. 11Turn off the heat, wait 5 minutes, then move the jars with a jar lifter to a towel-lined counter and let cool undisturbed for 12 to 24 hours.
12. 12Press each lid to confirm sealing, label with contents, acid added, and date, and refrigerate any jar that did not seal.
13. 13Store sealed jars in a cool, dark place up to about 1 year; refrigerate after opening and use within about a week.
14. 14Tomatillos are also only borderline acidic, so the bottled lemon or lime juice is required exactly as stated, and the onion and chile amounts must not exceed the tested proportions given here.