Recipe safety classification
Tested source recipe. Follow the cited formula, jar size, headspace, and complete altitude-adjusted process exactly.
Processing details
Use the complete source-specific process in the recipe card.
Publisher source
Preparation timeline
Read the complete card before starting and follow every source-specific step.
Equipment
Use the equipment stated in the recipe card.
Visual method guide
Prepare, fill, process or refrigerate, and store exactly as classified on this page.
Safety essentials
Do not alter safety-critical values.
About this recipe
Tomatillo Green Salsa — OSU Extension is retained as a source-specific record.
Before you begin
Review the complete source and recipe card.
Altitude and processing schedule
Use the source schedule for your canner elevation.
Tomatillo Green Salsa — OSU Extension
Ingredients
- 5 cups chopped tomatillos (or green tomatoes)
- 1 1/2 cups seeded, chopped long green chilies
- 1/2 cup seeded, finely chopped jalapeño peppers
- 4 cups chopped onions
- 1 cup bottled lemon juice
- 6 cloves garlic, finely chopped
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 tablespoon ground cumin (optional)
- 3 tablespoons oregano leaves (optional)
Directions
- Combine ingredients in a large saucepan; bring to a boil over high heat while stirring frequently.
- Reduce heat and simmer 20 minutes, stirring occasionally.
- Ladle hot salsa into hot pint jars, leaving 1/2-inch headspace. Remove air bubbles, adjust headspace, wipe rims, and apply lids.
- Process pints in a boiling-water canner using the altitude-adjusted processing time from the source.
Serving and storage
Cool, verify seals, label, and store correctly.
Frequently asked questions
Follow the safety classification and cited source.
Recipe context
Do not combine this record with another preservation formula.
Troubleshooting
Discard food showing spoilage; never taste to determine safety.
Source & provenance
Garden planning for this recipe
Plant, space, variety, zone, and timing estimates live on dedicated ingredient pages: