Tuesday, July 7

Fresh Tomatillo Salsa

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Fresh Tomatillo Salsa Recipe

By Tammy Algood Published: July 1, 2016

  • Yield: 3 pints



  1. In a large stockpot, combine the tomatillos, tomatoes, onions, banana peppers, jalapeños, cilantro, vinegar, lime juice, garlic, cumin and salt. Place over medium-high heat and bring to a boil, stirring frequently. Reduce the heat to medium and simmer 10 minutes, stirring frequently. Remove from the heat and, with a canning funnel, ladle into hot jars, leaving 1⁄2-inch headspace. Remove any air bubbles, wipe the jar rims and cover with the lid, then the screwband. Process in a boiling water bath 25 minutes.
  2. Remove from the canner and place on a wire rack away from drafts to cool completely 24 hours. Check the seals, tighten the screwbands, label and store in a cool, dark place for up to a year. When ready to serve, garnish with chopped cilantro.

    About Author

    Tammy Algood

    Tammy Algood develops for The Tennessee Magazine recipes that feature farm-fresh Tennessee food. Those fresh, local ingredients will always add cleaner, more flavorful foods to your table. We recommend visiting local farms and farmers markets to find the freshest seasonal produce. For more information about our recipes, contact Algood at talgood@tnelectric.org.

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