Best 2 Canned Tomatillo Recipes
In the realm of Mexican cuisine, tomatillos hold a special place, their tangy, slightly acidic flavor adding a unique dimension to various dishes. These small, green fruits, often referred to as Mexican husk tomatoes, are a staple in salsas, sauces, and stews. Canning tomatillos allows you to preserve their freshness and enjoy their distinct flavor throughout the year. This article presents a collection of delectable canned tomatillo recipes that cater to diverse culinary preferences.
From the classic Salsa Verde, a vibrant and flavorful sauce perfect for enchiladas, tacos, and burritos, to the versatile Tomatillo Soup, a creamy and comforting dish ideal for chilly evenings, these recipes showcase the versatility of canned tomatillos. Additionally, the zesty Tomatillo Salsa, a perfect accompaniment to chips and grilled meats, and the tangy Tomatillo Enchilada Sauce, a flavorful base for enchiladas, are sure to tantalize your taste buds.
For those seeking a unique twist, the Tomatillo and Avocado Salsa, combining the creaminess of avocado with the tanginess of tomatillos, offers a refreshing and flavorful salsa option. The Tomatillo and Corn Chowder, a hearty and flavorful soup featuring the harmonious blend of tomatillos and corn, is a delightful choice for a satisfying meal.
Whether you're a seasoned home cook or just starting your culinary journey, these canned tomatillo recipes provide an exciting opportunity to explore the vibrant flavors of Mexican cuisine. Prepare to embark on a taste adventure as you discover the endless possibilities of this versatile ingredient.
CANNED GREEN TOMATILLO SAUCE
Tomatillos grow easily in my garden. Every year I have an abundance, so I have started canning them. I use the sauce for chile verde and enchiladas. This will make about 10 to 12 pint-sized jars.
Provided by Karen B
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 13h40m
Yield 160
Number Of Ingredients 10
Steps:
- Blend tomatillos, poblano peppers, jalapeno peppers, onion, chicken broth, and garlic in a food processor or an electric blender in batches.
- Pour blended mixture into a large stockpot and add cilantro, lime juice, oregano, and seasoned salt. Bring to a boil over high heat; reduce heat and let simmer for 20 minutes.
- Meanwhile, inspect 10 to 12 pint-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until blended mixture is ready. Wash new, unused lids and rings in warm soapy water.
- Pack sauce into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 25 minutes.
- Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.
Nutrition Facts : Calories 8.8 calories, Carbohydrate 1.7 g, Cholesterol 0.1 mg, Fat 0.2 g, Fiber 0.6 g, Protein 0.3 g, Sodium 33 mg, Sugar 0.9 g
SMOKY, SPICY TOMATILLO SALSA VERDE AKA CANNED GREEN HELL!
I wanted to preserve my Recipe #97531 and came up with this. Adding the lemon, lime juice and vinegar for acidity to preserve the salsa. Green tomatoes can be used in place or along with the tomatillos. After opening the canned salsa you can drain some of the liquid so not to watery. Do NOT thicken with flour or cornstarch. FYI- don't like heat replace the hot chili's with bell pepper that you roasted.
Provided by Rita1652
Categories Sauces
Time 50m
Yield 5 pints
Number Of Ingredients 12
Steps:
- Prepare canner, jars and lids.
- In a food processor place the first 6 ingredients, pulsing till very small pieces. It will be a tight fit. You can start to pulse to give more room then add additional ingredients.
- In a large stainless saucepan combine all the ingredients.
- Bring to a boil, reduce heat to medium high heat, stirring often to prevent sticking.
- Cook for 10 minutes.
- Ladle hot salsa into hot jars leaving 1/2 inch head space.
- Wipe rims, center lids and screw on band to fingertip tight.
- Place jars in canner, cover and bring canner to a boil.
- Process for 15 minutes.
- Turn off heat, remove lid of canner and let jars sit for 5 additional minutes.
- Remove jars, cool, label and store.
Tips:
- Choose ripe tomatillos: Look for firm, green tomatillos with no blemishes. Avoid any that are soft or have brown spots.
- Wash the tomatillos thoroughly: Rinse them under cold water to remove any dirt or debris.
- Remove the husks: Peel off the papery husks from the tomatillos.
- Cut the tomatillos into quarters: Cut each tomatillo into four equal parts.
- Use a hot water bath to can the tomatillos: This will help to preserve them and prevent spoilage.
- Process the jars for the recommended amount of time: This will vary depending on the size of the jars and the type of tomatillos you are canning.
- Let the jars cool completely before storing them: This will help to ensure that the seals are properly formed.
Conclusion:
Canning tomatillos is a great way to preserve this delicious and versatile fruit. By following these simple tips, you can ensure that your canned tomatillos are safe and delicious. Whether you use them in salsas, sauces, or soups, canned tomatillos are a great way to add a burst of flavor to your favorite dishes. So next time you have a bumper crop of tomatillos, be sure to can some for later enjoyment.
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