As I’ve mentioned in previous posts, my whole family is infatuated with Mexican foods. Last month I found Tomatillos at my local farm stand! Score! There is nothing better or easier than fresh salsa. We even have several stores locally that carry canned Tomatillos so it’s easy enough to make fresh salsa verde anytime of the year!
Remove papery skins from the outside of the tomatillos. Halve the tomatillos.
Done! About 15 minutes for delicious Salsa! This recipe make about 3 pints of Salsa. It can be frozen or canned at this point. Salsa will only store a few days in refrigerator
If you are canning salsa, return to pan and cook on low for about 10 minutes. Thin with reserved cooking water, if required. Pour hot salsa into prepared jars and process for 15 minutes. Let stand for 5 minutes, then remove from water bath and thoroughly cool on counter. This Peach Salsa is one of my most popular posts!
We love salsas but this is one of our favorites~
- 8 good sized fresh Tomatillas , husked washed and stem removed or use canned
- 1 fresh jalapeño stem removed
- 1/2 clove fresh garlic , coarsely chopped
- 1 tsp . fresh oregano
- 1 medium sized sweet onion , coarsely chopped
- 1 T . bottled lime juice
- 1/2 t . cumin
- 1/4 t . coriander seed
- Cook Tomatillos and jalapeño together in a small amont of water (or steam) until color changes (Tomatillos will turn a tannish yellow).
- Drain any excess water, save water and set aside.
- Place the Tomatillos and pepper into a food processor or blender along with the garlic, onion, lime juice and spices.
- Blend for 20 seconds or until desired consistency is achieved.
- The cooking water may be added, as needed to thin salsa down, if required.
- Salt to taste.
- Makes approximately 3 pints.
Originally Published 11/6/2014