Last weekend I gave myself the daunting task of cleaning out the fridge. As some of you probably know, this chore can get pretty hairy, literally! Thankfully it wasn’t as bad as I originally anticipated; turns out I only had one unidentifiable substance lurking in a container hidden in the depths of the fridge!
As I began drafting out that adventure it dawned on me that I had yet to share my tomatillo salsa post, which happens to be the star of my upcoming recipe!
Each year I try to select unique, unusual, or new-to-me vegetables to grow. The tomatillo just happens to fit all three of these criteria. Native to Mexico, this nightshade resembles a small, unripe tomato. Enclosed in their paper-like husk, they develop into a green, yellow, red, or purple fruit. It is recommended that you grow more than one, since single plants rarely set fruit due to their high rate of self-incompatibility. I planted three and they ended up producing an obnoxious amount of fruit… all season long! Note to self: plant only two this year!
Since I ended up with so many tomatillos, I needed to find different ways to preserve them. One was to make tomatillo salsa!
Tomatillo Salsa
5 1/2 cups chopped, cored, husked tomatillos (Wash them well since underneath the husk lies a sticky film!)
1 cup chopped onion
1 cup chopped and seeded green chili peppers (I used my Chinese 5 color peppers. You can substitute a sweet pepper should you not want a hot salsa, you just can’t change the amount!)
1/2 cup white vinegar
4 Tbsp bottled lime juice
4 cloves of garlic, minced
2 Tbsp finely chopped cilantro
2 Tsp ground cumin
1/2 Tsp salt
1/2 Tsp pepper flakes
Combine all ingredients in a large stainless-steel sauce pot and bring to a boil over med-high heat, stirring constantly. Reduce heat and boil gently, stirring frequently, for 10 minutes.
Ladle hot salsa into hot sterilized jars, leaving 1/2″ headspace. Wipe rims, adjust two-piece lids to fingertip-tight. Place jars into a boiling-water bath canner, ensuring they are completely covered with water. Process both pints and half-pints for 15 minutes. After the recommended processing time, remove the canner lid, wait an additional 5 minutes. Remove jars and allow to cool, undisturbed, on a wire rack for 12-24 hours.
Images and content copyright © 2009-2012 Danielle R Limoge. Recipe courtesy of Ball’s Complete Book of Home Preserving
I’m super excited to try your recipe! I planted 2 tomatillos this spring and I have tons already but, not sure when to pick them. Some already are super ripe and husks are drying and they come off easy from the plant. I picked all of those but wonder if I can pick sooner.
Sorry for the late reply; this came through when I was on vacation and I completely forgot to respond! I pick mine when the husks are dry and they fall from the plant when bumped. You can pick them a bit early and let them fully ripen on the counter, but I never do.
Vinegar? Have you lost your mind? Tomatillos have enough tartness or acid as is. If you want your home made salsa to taste like it came out of a jar, then by all means screw it up, add vinegar and guar gum while you are at it. This wads up my panties.
Whoa, ease up and untwist, sister. This is not a recipe I personally developed; credit is given to Ball’s Complete Book of Home Preserving, which is clearly stated at the bottom of the post. Take up you vinegar issue with them, all I did was share it.