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Jul 20, 2014 11:46 AM

Canning tomatillo salsa.... inspired tips?

My first time canning tomatillo salsa so I welcome suggestions. I am an experienced 'canner' so don't need help with that.
Planning to use tomatillos, white onion, garlic, serranos, cilantro, sugar and seasoning as required plus some lemon juice for acidification. .
Any suggestions? Thinking of adding some cumin, Mexican oregano. How coarse/fine to make it, I use a Roma food strainer and can do either?
I would like to roast the tomatillos but it ain't going to happen as there will be 20lb of them unless you have a very good reason why I should. I will roast the white onion and garlic.

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  1. I blanch tomatillos when making a salsa. A big pot of boiling water and rotate them through, for me no more than 5 minutes in the water.
    Cumin, not something I would use. Tomatoes yes, tomatillos no.
    I also don't really care for mexican oregano and I live in Mexico.
    If you keep it a simple, basic salsa you can always jazz it up as needed and as required.

    1. I can a salsa verde with tomatillos, white onion, garlic, chiles (whatever I have on hand), cilantro, cumin, Mexican oregano, lime juice and salt/pepper. No sugar. I roast the tomatillos, onion, garlic and chiles. Puree in a blender with the cilantro, put it in a pan and add the lime juice, salt, pepper, cumin and oregano. Boil for a few minutes and adjust seasonings to taste. I might add a touch of sugar at the end to balance the flavor if it needs it.

      I think the tomatillos need to be roasted to bring out the flavor and get the right texture.

      1. I love a roasted salsa verde instead of boiling. This Bayless recipe is my favorite [and no sugar in such a salsa.] You roast all the ingredients except for the cilantro. The results are smokey goodness. I make gallons of this when tomatillos are in season and store in 1/2 cup ziplocs.

        Can you post back about canning it? Maybe I should go that route this year to save on freezer space.

        1. Nothing "Inspired" but,
          I would the Cumin and Sugar.
          The Tomatillos should have enough Acid on their own.
          I would not use a Food Mill you are not looking to remove the Seeds and such.
          I Roast it all in a Hot Oven, Tomatillos, Sliced Onion, Whole Garlic Cloves, Poblanos, Serranos and Mexican Oregano (not much though) till a little blistered and charred.
          Then Grind with Cilantro in a Food Processor or a Blender.
          Return it to a Pot to simmer and adjust seasoning.

          1. Did anyone bother to read the op part " I would like to roast the tomatillos but it ain't going to happen "

            1 Reply
            1. re: genoO

              Did I say they should? I said that I do.
              Did you not bother to read that?