tomatillo salsa

Name: Tomatillo Salsa
Prep time: 45 min
Cook time: 25 min
Ingredients: 3 or 4 - medium sized cans of tomatillos or about 12 tomatillos, husked; 12 - anaheim green chilis, roasted & peeled; 1 or 2 - poblano or pasilla peppers, roasted & peeled; 1 or 2 - serrano or jalapeno peppers, roasted & peeled, can do both; 3 to 4 - green onions, coarsley chopped; 1 medium onion, coarsley chopped; 2 clove(s) garlic whole; 1/2 teaspoon(s) cumin; 1/4 teaspoon(s) celery salt; - salt & pepper, to taste; 4 to 6 sprig(s) cilantro, stems removed

(2 RATINGS)

77 Pinches 4 Photos

Valerie Butler

Marana, AZ

Updated on Jul 19, 2011

Also known as Salsa Verde. My first time trying Tomatillo Salsa was at Taco Bell, they had a green sauce that you could order or have put on your food. I loved it to death for many years. About a year ago, I decided I had to make it myself so I could have it whenever I wanted it. I researched a lot of recipes, and this is the one I made up, from a combination of recipes. Maybe I should warn you, I do nothing small, so you may want to condense down the recipe, I can mine. Served warm it adds to the heat, and flavor. Yummm

Rate

Wonderful warm Tomatillo Salsa, also called Salsa Verde

prep time 45 Min

cook time 25 Min

method ---

yield

Ingredients

3 or 4 - medium sized cans of tomatillos or about 12 tomatillos, husked
12 - anaheim green chilis, roasted & peeled
1 or 2 - poblano or pasilla peppers, roasted & peeled
1 or 2 - serrano or jalapeno peppers, roasted & peeled, can do both
3 to 4 - green onions, coarsley chopped
1 medium onion, coarsley chopped
2 cloves garlic whole
1/2 teaspoon cumin
1/4 teaspoon celery salt
- salt & pepper, to taste
4 to 6 sprigs cilantro, stems removed

How To Make tomatillo salsa

Step 1

Put your ingredients in the blender, set to puree or liquefy. Blend well.

Step 2

Put ingredients in a sauce pan and heat to boiling. (If canning add about a 1/2 c. of vinegar, before boiling.) Turn down and simmer about 10 minutes.
Step 3

If you are canning, have jars and lids prepared in advance. Ladle quickly into jars, wiping rims and putting lids and rings on. Pressure cook at 15 lbs. pressure for 15 minutes.
Step 4

Pull out of pressure cooker, set on a towel in an area that is pretty airless, let sit and cool. Lids will ping when seal is made. This should be stored on a shelf in a cool, dry place. It should be good for 1 - 2 years. Changed it to 1 - 2 years, because I recently found that it is good longer than I thought. Make sure you put the date made on your lids, so that way you know what date you want to start watching it or hurry up and use it.
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