Tomatillo Salsa

By Adell Shneer and the Test Kitchen

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Tomatillo Salsa
Photography by Jodi Pudge

This recipe makes 8 servings

Nutritional Info
Per 1 tbsp:	00 Per 1 tbsp:
cal	55 cal
pro	00 pro
total fat	00 total fat
sat. fat	0 g0g sat. fat
carb	1 g1g carb
fibre	00 fibre
chol	0 mg0mg chol
sodium	63 mg63mg sodium
potassium	31 mg31mg potassium
% RDI:	-
vit A	11 vit A
vit C	77 vit C
folate	11 folate

Making and canning your own salsa from scratch is much easier than you think – and a great way to use summer's best produce.

Ingredients

4 sweet green peppers , (2 lbs/900 g)4 4sweet green peppersweet green peppers, (2 lbs/900 g)
6 jalapeno peppers 6 6jalapeno pepperjalapeno peppers
6 cups chopped tomatillos , (about 2 lb/900 g)6 6cups cupschopped tomatillotomatillos, (about 2 lb/900 g)
2 cups chopped white onions 2 2cups cupschopped white onionwhite onions
4 cloves garlic , minced4 4cloves garlic, minced
2/3 cup white wine vinegar 2/3 2/3cup cupwhite wine vinegar
3-1/2 tsp salt 3-1/2 3-1/2tsp tspsalt
1 tbsp granulated sugar 1 1tbsp tbspgranulated sugar
1 tsp ground coriander seeds 1 1tsp tspground coriander seeds
1 tsp ground cumin 1 1tsp tspground cumin
1/4 tsp pepper 1/4 1/4tsp tsppepper
3/4 cup finely chopped fresh cilantro 3/4 3/4cup cupfinely chopped fresh cilantro
1/2 cup finely chopped fresh parsley 1/2 1/2cup cupfinely chopped fresh parsley
1/4 cup lime juice 1/4 1/4cup cuplime juice

Preparation

On baking sheet, roast green peppers and jalapeno peppers in 475ºF (240ºC) oven, turning once, until charred, about 30 minutes. Let cool. Peel, seed and chop.

In large saucepan, combine green and jalapeno peppers, tomatillos, onions, garlic, vinegar, salt, sugar, coriander seeds, 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 canning jars, leaving 1/2-inch (1 cm) headspace. Cover with prepared discs. Screw on bands until resistance is met; increase to fingertip tight. Boil in boiling water canner for 20 minutes.

Turn off heat. Uncover and let jars stand in canner for 5 minutes. Lift up rack. With canning tongs, transfer jars to rack to let cool, about 24 hours. Makes 8 cups.

Source : Canadian Living Magazine: September 2011