Their name makes them sound like they're mini-tomatoes, but tomatillos are actually relatives of the cape gooseberry. Look for fresh tomatillos in farmer's markets from late summer to early fall.
- Portion size 8 servings
- Credits : Canadian Living Magazine:September 2012
- 4 sweet green peppers
- 6 jalapeño pepper
- 6 cups chopped, fresh tomatillos (about 2 lb/900 g)
- 2 cups chopped white onions
- 4 cloves garlic minced
- 2/3 cups white wine vinegar
- 3 1/2 teaspoons salt
- 1 tablespoon granulated sugar
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1/4 teaspoon pepper
- 3/4 cups chopped fresh cilantro
- 1/2 cup chopped fresh parsley
- 1/4 cup lime juice
MethodOn baking sheet, roast green peppers and jalapeño peppers in 475°F (240°C) oven, turning once, until charred, 30 minutes. Let cool. Peel, seed and chop.
In large saucepan, combine green peppers, jalapeño peppers, tomatillos, onions, garlic, vinegar, salt, sugar, coriander, cumin and pepper; bring to boil, stirring.
Reduce heat to medium; cover and simmer for 5 minutes. Uncover and simmer, stirring occasionally, until no longer watery, about 30 minutes.
Stir in cilantro, parsley and lime juice; simmer for 3 minutes.
Fill hot 1-cup (250 mL) canning jars, leaving 1/2-inch (1 cm) headspace. Remove any air bubbles.
Cover with prepared discs. Screw on bands until resistance is met; increase to fingertip tight. Boil in boiling water canner for 20 minutes. (See Canning Basics)
Turn off heat. Uncover and let jars stand in canner for 5 minutes. Lift up rack. With canning tongs, transfer jars to cooling rack; let cool for 24 hours.
Nutritional facts Per 1 tbsp: about
- Sodium 63 mg
- Protein trace
- Calories 5.0
- Total fat trace
- Potassium 31 mg
- Cholesterol 0 mg
- Saturated fat 0 g
- Total carbohydrate 1 g
- Iron 1.0
- Folate 1.0
- Vitamin A 1.0
- Vitamin C 7.0