Tomatillo Salsa Tomatillo Salsa

Tomatillo Salsa 150 Image by: Tomatillo Salsa 150 Author: Canadian Living

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



On 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
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Tomatillo Salsa