Canned Tomatillo Salsa

Canned Tomatillo Salsa


  • 10 cups chopped tomatillos
  • 2 cups, finely chopped jalapeño peppers or to taste (seeded for milder salsa)
  • 4 cups chopped onions
  • 1 cup lime  or lemon juice
  • 12 cloves garlic, finely chopped
  • 1 cup chopped cilantro or to taste
  • 1 tablespoon ground cumin (optional)
  • 2 tablespoon salt


Combine all ingredients in a large pot. Bring to a boil over medium high heat. Reduce heat and simmer about 10 minutes. Pour hot salsa into hot sterilized canning jars, leaving 1/2 inch headspace. Seal jars with two piece lids. Process in a boiling water bath for 15 minutes.

Makes 8 pints/4 quarts.



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