We have tomatillo's coming out our ears!! We only planted 4 plants and they are just producing like crazy...so I made a double batch of our favorite TOMATILLO ENCHILADA SAUCE and froze 6 pints of it (wasn't sure if it could be canned...but they say it freezes well), and some TOMATILLO RANCH DRESSING(one of my absolute favorites...just scroll down after the sweet pork recipe and there it is!) and then made 5 pints of Tomatillo Green Salsa! Can't wait to try it and see how it is! Looks and smells fabulous!
Here are about half of our tomatillo's. I just love their color!! With their husks on:
Without their husks: this picture is only about 1/4 of what I picked which is half of what we have growing if that gives you some perspective!
Tomatillo Green Salsa
• 5 cups chopped tomatillos
• 1½ cups seeded, chopped long green chiles (I de-seeded and ribbed these...didn't want too much heat!)
• ½ cup seeded, finely chopped jalapeño peppers (I de-seeded and ribbed these too!)
• 4 cups chopped onions
• 1 cup bottled lemon juice
• 6 cloves garlic, finely chopped
• 1 tablespoon ground cumin (optional)...I opted to use this
• 3 tablespoons dried oregano leaves (optional)...and this!:)
• 1 tablespoon salt
• 1 teaspoon black pepper
Combine all ingredients in a large saucepan and stir frequently over high heat until mixture begins to boil, then reduce heat and simmer for 20 minutes, stirring occasionally. Ladle hot into clean, hot jars, leaving ½-inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened, clean paper towel; apply two-piece metal canning lids.
Process in a boiling water canner according to recommendations. 1-1,000 feet altitude=15 minutes. 1,001-6,000=20 minutes, and above 6,000=25 minutes.