Canned Tomatillo Salsa

Canned tomatillo salsa, a revered staple in Mexican cuisine, entices with its vibrant blend of plump tomatillos, aromatic cilantro, and fiery peppers. Rooted in the culinary heritage of Mexico, this traditional recipe undergoes a meticulous process of steam bath canning, ensuring the preservation of authentic flavors. Crafted through the artistry of simmering, the salsa delivers a zesty kick that elevates various recipes. With its roots deeply embedded in time-honored techniques, this tomatillo salsa stands as a testament to the culinary expertise inherent in Mexican traditions.

The steam bath canning technique enhances the salsa's longevity, allowing enthusiasts to savor the taste of plump tomatillos alongside the bold flavors of cilantro and spicy peppers. This celebrated recipe reflects the cultural significance of tomatillos in Mexican cooking, showcasing meticulous preparation methods passed down through generations. As a versatile and dynamic condiment, steam-bath-canned tomatillo salsa adds a burst of authenticity to myriad recipes, embodying the rich and flavorful tapestry of Mexican gastronomy.

CanningSaucesMexican

Prep Time: 20 min

Cook Time: 20 min

Total Time: 40 min

Yield: 36 servings

Jars of tomatillo salsa.

Ingredients

  • 4 lbs. tomatillos
  • 2 white onions, finely chopped
  • 8 garlic cloves
  • 2 serrano or jalapeño chilis
  • ½ cup bottled lime juice
  • 2 ½ tsp. salt
  • 1 tsp. black pepper
  • ¼ cup fresh cilantro, chopped

Equipment

  • Blender or food proccessor
  • Canning pot with bottom rack
  • 8 half-pint mason jars with lids + a few extras
  • Jar lifter
  • Chopstick or jar stirrer

Instructions

Prep

  1. 1.
    Fill the canning pot with water turn on the heat. If the water comes to a full boil before you are ready, reduce the heat to a slow simmer.

Puree

  1. 2.
    Peel the tomatillos and cut in quarters. Remove any stem cores.
  2. 3.
    Peel the skin off the garlic cloves.
  3. 4.
    Peel the skin and remove the seeds and rib from the chilis.
  4. 5.
    Combine ¾ of the tomatillos, garlic, and chilis in a blender or food processor and puree.
  5. 6.
    Add the remaining ¼ of the tomatillos and pulse until chunky.

Simmer

  1. 7.
    Place the Mason jars in the canner to heat.
  2. 8.
    Add the tomatillo puree to the pan.
  3. 9.
    Add the lime juice, salt, and pepper.
  4. 10.
    Bring to a boil and reduce the heat to simmer for 15 minutes.
  5. 11.
    Add the chopped fresh cilantro in the last minute of simmering.

Can

  1. 12.
    Remove the warmed jars from the canning pot and place on a towel on the counter top.
  2. 13.
    Using a canning funnel, fill each of the jars, leaving ½ inch of head space at the top.
  3. 14.
    Stir the contents with a chopstick to remove any air bubbles.
  4. 15.
    Wipe the tops of the jars with a clean, damp rag and tighten the lids, finger-tight.
  5. 16.
    Lower the jars into the canning bath and make sure they are covered by 1 inch of water.
  6. 17.
    Return the water in the canning pot to a rolling boil and let the jars sit in the canning bath for 20 minutes.
  7. 18.
    Use a jar lifter to remove the jars and set them on a towel until they are cool.