Comments on: Tomatillo Salsa/Salsa Verde

By: Teresa

Teresa — Mon, 31 Oct 2011 22:18:58 +0000

I don’t add water when cooking my tomatillos, I am afraid to dilute the acidity when I am canning them. Tomatoes are about a pH 4.1 and tomatillos run about the same according to several sites I have been able to find, this being one: http://www.springerlink.com/content/p350v1267508h556/.
I cut up my tomatillos or just boil them slowly and then smash them with a potatoe masher or process them in the food processor to get an even consistency. Adding a a half a red bell pepper gives it a nice mix of colors.

By: Nancy

Nancy — Mon, 19 Sep 2011 03:10:46 +0000

Hello, we live in Boulder /Denver area…… any thoughts on waterbath vs. pressure cannning this tomatillos salsa at a milehigh? It seems quite acidic, so I was hoping a water bath might do….. thank you~

By: Deborah

Deborah — Fri, 16 Sep 2011 18:28:22 +0000

@Stacey Moulds ~ yes, you should have drained the tomatillos after you boiled them.

By: Stacey Moulds

Stacey Moulds — Wed, 10 Aug 2011 03:33:07 +0000

Hi – It’s August 2011 so this comment is a it late.
Question about the water – I added it “to cover” but when I blended everything it made the salsa very watery.
Should I have drained the tomatillos first?

By: Retta

Retta — Thu, 16 Dec 2010 16:48:46 +0000

Thanks for sharing! Our standard tomatillo salsa recipe is very similar to this, but we’ve never tried canning it (or anything, for that matter) before. This will make a great holiday gift for our friends who love Mexican food and is a great introduction to canning for our family.

By: dorisandjilly

dorisandjilly — Mon, 27 Sep 2010 17:59:54 +0000

I typically get about 1 pint per pound of tomatillos, with the addition of a small onion and one or two small peppers.

By: arugulove

arugulove — Thu, 23 Sep 2010 04:25:55 +0000

Just stumbled across this recipe and it looks great. How many jars does it make? Thanks!

By: Da-veed

Da-veed — Sun, 19 Sep 2010 17:42:06 +0000

OK,….as a kind of self-educated jellymaker, picklemaker…newbie canner…….if what you have canned (tomatillos, tomatos, jelly, various bounty from the garden or whatever) has gone bad in the jars—-is it really obvious? Could the lids still be concave (versus bulged-out) and the contents be bad? Everything I’ve ever canned seems to have come out fine, but
I want to know what to look for, just in case.

By: Julie

Julie — Sat, 28 Aug 2010 01:04:32 +0000

Just a note. Tomatillos are not tomatos and if you are allergic to tomatos you can still eat tomatillos. This was wonderful information to me when I found out. I would still ask your doctor but mine cleared me.

By: Tom

Tom — Mon, 23 Aug 2010 02:52:10 +0000

Nice recipe here. What can also be done to add a richer flavour is to half all veggies and toss them in grapefruit seed oil, then put them in a roasting pan and broil them. I turn the veggies every 5-6 minutes or when visually the veggies start to brown. Flavourful juices also come out of the veggies, making the kitchen smell wonderful! My recipe (always by sight-sorry!) includes purple and green tomatillos, Hungarian black peppers, Hungarian hot yellow wax peppers, jalapenos, anaheims, and cubanelle sweet peppers, garlic, walla walla sweet onions, and a couple mid sized almost ripe tomatoes, crushed black pepper, cilantro and golden oregano, lime juice, and a few splashes of unfiltered apple cider vinegar. I then put all ingredients into the Cuisinart and pulse the veggies (NOT turned to the ON position), as I like a slightly chunkier salsa verde. I feel between the tomatillos, tomatoes, lime juice and vinegar, I have plenty of acidity to hot bath can. I this time am canning into half pints, as we like to give away jars as gifts or take with us to gatherings and parties. What does not fit into jars to can is used fresh, as it will easily keep 2-3 weeks in the fridge in a jar with a tight fitting lid.

For a fun and more complex flavour, try roasting the veggies first, and add a few kinds of peppers, and the sweet onions also add an unexpected sweetness to add to the kick of the peppers! Try it!