TOMATILLO SALSA RECIPE from The Art of Preserving

by Kelsey Norwood

in Giveaways

canned tomatillo salsa

I tried out a recipe from the book this week, the tomatillo salsa recipe. Here’s the recipe:


2 1/2 lb. tomatillos, husks removed and rinsed
1 Anaheim chile, seeded
4 jalapeno chiles, seeded
18 green onions, white and pale green parts, coarsely chopped (about 1.5 c.)
1 c. coarsely chopped fresh cilantro
6 T. fresh lemon juice
3 cloves garlic
1 T. chopped fresh oregano (optional)
1 1/2 t. salt
1/2 t. freshly ground pepper


  1. Have ready hot, clean jars ans their lids.
  2. Place tomatillos and chiles in food processor and process until chunky. Add green onions, cilantro, lemon juice, garlic, oregano, salt, and pepper. Puree about 2 minutes.
  3. Pour tomatillo mixture into large nonreactive saucepan. Bring to boil over high heat, reduce heat to medium-low, simmer, uncovered and stirring occasionally, 20 minutes. Taste and adjust if necessary.
  4. Ladle hot salsa into jars, leaving 1/4″ headspace. Remove air bubbles, adjust headspace, and wipe rims clean and seal with lids.
  5. Process jars for 15 minutes in boiling water bath.
  6. Sealed jars can be stored in cool, dark place for up to 1 year. If a seal has failed, store jar in refrigerator for up to 2 weeks.

Recipe from The Art of Preserving by Rick Field and Rebecca Courchesne.

Happy preserving!

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