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Canning -- Tomatoes

Is there a recipe for tomatillo green salsa?

Rating: 100

Yes. 5 cups chopped tomatillos or green tomatoes 1-1/2 cups seeded, chopped long green chilies 1/2-cup seeded, finely chopped jalapeno peppers 4 cups chopped onion 1 cup bottled lemon juice 6 cloves garlic, finely chopped 1 tablespoon ground cumin 3 tablespoons oregano leaves 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, them reduce heat and simmer for 20 minutes, stirring occasionally. Ladle hot mixture into pint jars, leaving 1/2-inch headspace. Adjust lids and process in a boiling water canner for 15 minutes at 0-1,000 feet altitude; 20 minutes at 1,001-6,000 feet; 25 minutes above 6,000 feet. Yield: 5 pints.

PREPARED BY: Angela M. Fraser, Ph.D., Associate Professor/Food Safety Specialist, and Carolyn J. Lackey, Ph.D., R.D., L.D.N., Professor/Food and Nutrition Specialist, North Carolina State University. (August 2004)

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