Tomatillo Green Salsa — OSU Extension
Ingredients
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
Canning method
- 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.
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