Updated: Sep 26, 2020
I make tomatillo salsa every year since the tomatillo plants take over my entire garden! I don't mind--they taste so good as salsa! This is a perfect salsa to make verde sauce with, dip chips into or serve with tacos or fajitas! #sonomnom4u #tomatillosalsa #vegetarian
1/2 cup olive oil
2 lbs tomatillos, husked, washed, and cut into quarters
3 green tomatoes, washed, skinned and cut into quarters
2 jalepenos, stems removed
1 white onion, peeled and cut into quarters
15 sprigs of washed cilantro
5 fresh garlic cloved, peeled
2 tsp salt
Prep the tomatillos by peeling off external leaves, and blanche them in hot water for 1 minute and them put them in ice water. Wehn they are cooled, cut them into quarters.
Prep the tomatoes by washing them and blanching them in boiling water for a minute and putting them on ice after. When tomoatoes are cooled, cut them into quarters.
In a large pot, add olive oil, the cut tomatillos, cut tomatoes, jalepenos, onion, cilantro, garlic and salt. Simmer, stirring often, for about 20 minutes, until tomatillos and green tomatoes are cooked down and soft.
Remove from heat and pour into a blender or food processor and pulse until it is all blended into a sauce-like texture. Do separate batches if it won't all fit into one. Pour into a big bowl. and scoop into steriilized pint mason jars.
To preserve salsa:
Fill each mason jar to the bottom of the jar neck. Place lid on with a little give left (don't tighten all the way. Place in a boiling water bath for 10-12 minutes. Remove from boiling water and place on a counter (unsing potholder or canning tongs--JARS WILL BE HOT!) Lids will pop and salsa will last 1 year unopened and 3 months opened.