Let’s just call this liquid gold my friends.
Canning a batch of salsa verde, made from beautiful tomatillos (you’ll see at the farmers market with a husk coving them, and green skin underneath, resembling a green tomato), charred peppers, cilantro, and cumin, will be one of the best things you did all summer!
After having some amazing chicken and white bean enchiladas with a spicy salsa verde while on vacation in Playa Del Carmen with the boyfriend, I’ve wanted to recreate it.
Using a recipe I slightly adapted from the Ball Blue Book Guide to Preserving, this Tomatillo Salsa Verde is a keeper. The only adaptations I made to the recipe were the spices and types of peppers.
1. Roasted 3/4 of the tomatillos in a hot 500 deg. F oven until the juices were sizzling out of them and they were slightly charred. I kept the other 1/4 raw to make sure the end product still had a nice green color.
2. Added quite a bit more cumin and then what really sealed the deal – smoked paprika. Its great flavor comes from being naturally smoked over oak fires.
Note: I checked with the University of Missouri Extension services to make sure these changes were safe which was a very useful discussion to learn about canning safety!It is extremely important when canning things like salsa or other vegetables that you use a tested recipe from either the National Center for Home Food Preservation, a state extension, or Ball Canning. These groups laboratory test their recipes for numerous requirements to ensure proper canning techniques and processing times that are utilized based on food acidity.
The spice (heat) level can be adjusted by using hot or mild peppers, or adjusting the mix of peppers. You should not, however, increase the number of pounds or cups of peppers in the recipe; as well as onions. Increasing or decreasing the amount of peppers or onions can impact the acidity of the product, potentially making it unsafe.
** Photos by Sharon Nge