Canning tomatillo salsa

In this, the second installment of The Long Haul, I’ll talk about how I make and can tomatillo salsa. It’s one of the simplest recipes I make; the most work goes into cutting up the produce.

(By the way, I use the recipe from Ball’s Blue Book of Preserving).

(I also usually double the recipe, because this only makes about 4 pints. But a pint is a lot of salsa.)

• 5 1/2 cups husked, cored, chopped tomatillos (about two pounds’ worth)
• 1 cup chopped onion
• 1 cup chopped green chiles (jalapeno peppers are what I use)
• 4 cloves garlic
• 2tbsp minced cilantro
• 2 tsp cumin
• 1/2 tsp salt
• 1/2 tp red pepper
• 1/2 cup vinegar
• 1/4 cup lime juice (yes, lemon juice will be an adequate substitute; in fact I’ve done it and it adds a nice brightness to the flavor)

Combine everything in a large saucepot and bring to a boil. Simmer 10 minutes. Prepare canner and jars as indicated in these instructions; ladle hot salsa into jars, filling to within 1/4 inch of the top. Adjust two-piece caps, and process 15 minutes in canner.

That’s it! This recipe has a great tangy, smoky flavor from the cumin and red pepper. Be prepared to guard your supply; once people taste it they’ll stop at nothing to get a jar!