TOMATILLO SALSA RECIPE FOR CANNING
This is a simple green tomatillo salsa recipe for water bath canning that is made with tomatillos, peppers, onions, and is cooked on the stove and then made shelf stable by boiling jars filled with the salsa.
Provided by Melissa Griffiths - Bless this Mess
Categories side
Time 1h
Number Of Ingredients 9
Steps:
- You will need to prep the tomatillo by taking off the husk and then washing. Don't worry about peeling or seeding them.
- Prep the peppers. At this point, make sure you are wearing hand protection. Chop the chilies finely. If you are noticing that the skin of the chilies are tough you can heat them up in the oven until the skin starts to blister- usually about 6 minutes at 400 degrees. To make peeling the skin easier, place the chilies in a pot and cover with a damp cloth. Let them cool and the skins should slide right off.
- There is no need to peel the jalapeño peppers. If you are looking to decrease the spiciness you can remove the seeds.
- You can finely chop all of your ingredients or you can process them in a food processor.
- In a large stock pot add the chopped tomatillos, chopped chilies, chopped jalapenos, chopped onions, lemon juice, garlic, cumin, salt, and pepper. Stir to combine.
- Bring the mixture to a boil. Once boiling, reduce heat and simmer for 20 minutes. Keep stirring periodically.
- Now you are ready to put the salsa in the pint jars.
- Ladle the hot salsa mixture into clean and sanitized pint mason jars.
- Make sure to leave about 1/2 inch space at the top of the jar. Remove all of the air bubbles (gently tap the jars on a thick towel set on your counter to help them come to the surface) and wipe the mouths of the jars with a clean, damp cloth.
- Apply the two part lid and screw the ring or band on.
- Place the jars in a water bath canner filled half way with hot tap water. Once all of the jars are in the canner, fill the canner up with more hot water until the water is 1 to 2 inches over the top of the jars.
- Bring the canner to a boil. Once the water is fully boiling, boil for 15 minutes (see notes on altitude adjustments).
- Once the 15 minutes has passed, turn the heat off your canner. When the water stops boiling, remove the hot jars from the water and place them on a cutting board or on a thick towel (taking care not to bump them together when setting them down) to cool.
- Once cooled, remove the rings for storage, write what's in the jar and the date on the top of the lid, and store for up to a year on the shelf (they'll last longer than that but a year is ideal).
Nutrition Facts : ServingSize 1 cup, Calories 117 calories, Sugar 6.3 g, Sodium 729 mg, Fat 4.5 g, SaturatedFat 0.4 g, TransFat 0 g, Carbohydrate 19.5 g, Fiber 4.2 g, Protein 4.5 g, Cholesterol 0 mg
GUAJILLO AND TOMATILLO SALSA
Provided by Gina Marie Miraglia Eriquez
Categories Condiment/Spread Blender Tomato Vegetable Vegetarian Hot Pepper Healthy Gourmet
Yield Makes about 1 1/4 cups
Number Of Ingredients 6
Steps:
- Heat a dry heavy medium skillet (not nonstick) over medium heat until hot, then toast chiles briefly on all sides, pressing flat with tongs, until slightly softened, about 3 minutes.
- Simmer tomatillos in water to cover in a small saucepan until tender, about 5 minutes. Transfer with a slotted spoon to a blender and add chiles, onion, garlic, orange juice, and 3/4 teaspoon salt. Blend until smooth (use caution when blending hot liquids). Transfer to a bowl and cool to room temperature.
TOMATILLO SALSA
Provided by Food Network Kitchen
Time 1h10m
Yield four 8-ounce jars
Number Of Ingredients 11
Steps:
- Sterilize four 8-ounce canning jars and lids (see Disclaimer).
- Preheat the broiler. Put the poblano halves skin-side up on a foil-lined broiler pan with the onion and garlic. Broil until the poblano is charred and the onion and garlic are browned, about 8 minutes. Cool the poblano slightly, then peel.
- Pulse the tomatillos in a food processor in batches until coarsely chopped, then transfer to a bowl. Add the poblano, onion and garlic to the processor and pulse until coarsely chopped (do not overprocess). Transfer to a large, wide saucepan. Add the cumin, lime juice, vinegar, sugar and 1 tablespoon salt. Bring to a boil over high heat and cook, stirring occasionally, until slightly reduced, 3 to 4 minutes.
- Add the tomatillos and jalapenos to the pan, cover and return to a boil. Cook until heated through, 3 to 4 more minutes.
- Fill the jars with the tomatillo mixture, leaving 3/4 inch headspace, then seal and process. After opening, top the salsa with cilantro, if desired.
CHIPOTLE SALSA (FOR CANNING)
From my friend Shirley - it is our absolute favorite salsa recipe to can. It has a wonderful smoky flavor from the chipotle peppers. I would consider it to be mild. Heat could be adjusted by adding more hot peppers.
Provided by pastawendy
Categories Mexican
Time 1h30m
Yield 6 pints, 6 serving(s)
Number Of Ingredients 12
Steps:
- Blanch the tomatoes, remove the skin, and then chop. Measure 8 cups.
- Mix all ingredients except the cilantro in a large pot and simmer until desired thickness is reached, approximately 1 to 1 1/2 hours. Ad the cilantro just before you are ready to pour into jars.
- Fill into hot, sterilized pint jars and top with hot, sterilized canning lids. I do not process in a canner and have never had a problem, but you may process in a hot-water-bath canner at this point for 20 minutes if you are concerned about food safety.
- If you buy a half-bushel of tomatoes and adjust the rest of the ingredients accordingly you get about 6 batches and 36 pints.
Nutrition Facts : Calories 181.8, Fat 1.3, SaturatedFat 0.2, Sodium 1786.3, Carbohydrate 39.2, Fiber 9.6, Sugar 24.9, Protein 7.4
SALSA VERDE--CANNING RECIPE
I love this recipe, and I love Ball's new Big Book of Canning, where this has been hidden! I have used half the peppers called for, and the full amount called for in another batch, both are yummy! I omit the cilantro per the request of my husband, who seems to be able to find the smallest amount! Lovely, tart recipe.
Provided by Diana Adcock
Categories Vegetable
Time 1h5m
Yield 5 half pints
Number Of Ingredients 9
Steps:
- Prepare canner, jars and lids.
- In a large stainless saucepan combine all the ingredients.
- Bring to a boil, reduce heat to medium high heat, stirring often to prevent sticking.
- Cook for 10 minutes.
- At this point I puree half the batch (I use an immersion blender).
- Ladle hot salsa into hot jars leaving 1/2 inch head space.
- Wipe rims, center lids and screw on band to fingertip tight.
- Place jars in canner, cover and bring canner to a boil.
- Process for 15 minutes.
- Turn off heat, remove lid of canner and let jars sit for 5 additional minutes.
- Remove jars, cool, label and store.
- I get 2 full and 1 half pint from this recipe.
Nutrition Facts : Calories 82.1, Fat 1.7, SaturatedFat 0.2, Sodium 239.4, Carbohydrate 15.8, Fiber 3.8, Sugar 8.7, Protein 2.5
TOMATILLO SALSA FOR CANNING
I have tried the other tomatillo salsa's on here and none were quite right - too sweet or too citrusy but this one is just right. Depending on the flavour of the veggies I add about 1/4 packet of Mrs Wages salsa mix.
Provided by Ceezie
Categories Vegetable
Time 2h30m
Yield 11-12 pints
Number Of Ingredients 16
Steps:
- I puree tomatillos with the food processor and place it in the stock pot to cook down while I process all other items. I leave a bit of juice from the tomatillos in the food process and puree the onions, peppers and cilantro together, then add to stockpot. Add all other items and cook till desired thickness stirring occasionally.
- Process in water bath canner for 20 minutes.
Nutrition Facts : Calories 114.1, Fat 2.3, SaturatedFat 0.3, Sodium 1278, Carbohydrate 22.9, Fiber 5.7, Sugar 11.9, Protein 3.5
QUICK GREEN TOMATILLO SALSA
I make this tangy, versatile tomatillo salsa to accompany a range of Mexican and Tex-Mex dishes. It's always great with shrimp and fish, and it's my go-to salsa for tacos with chicken in the filling, and with vegetables like potatoes and greens, summer squash and corn. I roast the tomatillos under the broiler before blending them to get a deep, toasty flavor. You can also roast the chiles if you want a deeper roasted-spicy flavor, as opposed to grassy-spicy flavor. If you wish to roast the chiles alongside the tomatillos, place the whole chiles on the baking sheet, too; they will be done faster than the tomatillos, only a minute or two on each side. Once they're cool enough to handle, peel and stem them, and coarsely chop, then proceed with the recipe.
Provided by Martha Rose Shulman
Categories dips and spreads
Time 20m
Yield 2 cups
Number Of Ingredients 6
Steps:
- Heat broiler, positioning a rack at the highest setting under the heat. Cover a baking sheet with foil and place tomatillos on top, stem side down. Broil 2 to 5 minutes, until charred on one side. Turn tomatillos over and broil 2 to 5 minutes longer, until charred. Transfer tomatillos to a blender, tipping in any juice that may have accumulated on the foil.
- Add chiles, onions, garlic (if using), cilantro and 1/4 cup water to blender and blend to a coarse purée. Transfer to a bowl and thin out as desired with water. Taste and adjust salt. Set aside for at least 30 minutes before serving, to allow the flavors to develop.
Nutrition Facts : @context http, Calories 42, UnsaturatedFat 1 gram, Carbohydrate 8 grams, Fat 1 gram, Fiber 3 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 302 milligrams, Sugar 5 grams
TOMATILLO SALSA
Dare to deviate from tomato salsa and try this tomatillo-based version for a deliciously addictive change of pace. It's fantastic on its own with tortilla chips or served as a condiment alongside a variety of meats. -Lori Kostecki, Wausau, Wisconsin
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 2-1/4 cups.
Number Of Ingredients 11
Steps:
- In a large saucepan, bring 4 cups water to a boil. Add tomatillos. Reduce heat; simmer, uncovered, for 5 minutes. Drain., Place the tomatillos, tomato, onion, jalapeno, cilantro, garlic, lime juice and seasonings in a food processor. Cover and process until blended. Serve with chips.
Nutrition Facts : Calories 19 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 133mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 1g protein.
SALSA DE TOMATILLO
This is the 'salsa de tomatillo' that I grew up with. It can be used as a sauce for grilled chicken, fish or shrimp, as the basis for green chilaquiles (pour over tortilla chips, shredded cooked chicken and shredded Monterey Jack, then heat under the broiler), and as a dipping sauce for chips. Delicioso!
Provided by SABRINATEE
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Salsa Verde Recipes
Time 30m
Yield 16
Number Of Ingredients 6
Steps:
- Place tomatillos in a nonreactive saucepan with enough water to cover. Bring to a boil. Simmer until tomatillos soften and begin to burst, about 10 minutes.
- Drain tomatillos and place in a food processor or blender with onion, garlic, jalapeno peppers, cilantro, salt and pepper. Blend to desired consistency.
Nutrition Facts : Calories 10.1 calories, Carbohydrate 2 g, Fat 0.2 g, Fiber 0.6 g, Protein 0.3 g, Sodium 0.8 mg, Sugar 1.1 g
TOMATILLO GUAJILLO MILD SALSA FOR CANNING
Salsa verde NOT! ;) Tomatillos are disguised in this salsa. It's not green but red from the Guajillos [gwah-HEE-yoh]. This is a mild tangy peppery salsa but if you prefer to add more heat go right ahead a add a ghost chili and leave the seeds in the jalapenos.
Provided by Rita1652
Categories Sauces
Time 1h30m
Yield 11-12 1/2 pint jars, 50 serving(s)
Number Of Ingredients 15
Steps:
- Prepare boiling water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside.
- Place Guajillos in a bowl breaking up in small pieces to soften faster and cover with boiling water. Cover the bowl. Give it an hour to rehydrate.
- Preheat oven to 425 degrees.
- On a large pan place, tomatillos, jalapenos, onion, garlic, shishitos, lime and oil tossing to lightly coat. Spread in a single layer.
- Roast for 30 minutes.
- In a blender or food processor place lime zest and soaked guajillos with soaking water, roasted veggies discarding the skins from the garlic and stems from shishito chiles. Along with the rest of the listed ingredients. Pulse to a semi smooth salsa.
- Place in pot to heat to desired thickness.
- Ladle hot salsa into hot jars, leaving 1/2 inch headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot salsa. Wipe rim. I like to wipe with vinegar. Center lid on jar. Apply band until fit is fingertip tight.
- Process jars in a boiling water canner for 15 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed. If they do refrigerate and enjoy. Label jars and enjoy giving as gifts and eating, Storing for up to a year.
Nutrition Facts : Calories 15.6, Fat 0.6, SaturatedFat 0.1, Sodium 47.4, Carbohydrate 2.7, Fiber 0.7, Sugar 1.5, Protein 0.5
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