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| Does anyone have a great tomatillo salsa that includes onions, jalapenos, and cilantro that is safe to can? It can be either BWB or pressure canned.
Thanks! |
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| Here's one I made a few years ago from the Ball Blue Book. Tomatillo Salsa, from the Ball Blue Book 5 1/2 cups husked, cored and chopped tomatillos (about 2 pounds) Combine all ingredients in a large saucepot. Bring mixture to a boil. Reduce heat and simmer 10 minutes. Ladle hot salsa into hot jars, leaving a 1/4 inch headspace. Adjust two-piece caps. Process 15 minutes in a boiling-water canner. Note: When cutting or seeding hot peppers, wear rubber gloves to prevent hands from being burned. |
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| NCHFP has a good one that can be made with either green or red tomatillos. Dave |
Here is a link that might be useful: Green Tomatillo Salsa
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