Print
Ingredients
Scale
- 12 cups tomatillos, husked and chopped (about 5 pounds)
- 2 ½ cups white onion, chopped
- 2 cups fresh peppers (mix of jalapeño, Anaheim, and poblano to taste)
- 1 cup white vinegar
- Juice from 4 small limes or 2 large limes
- 7 cloves garlic, minced
- 6 tbsp cilantro, chopped (optional)
- 2 tsp salt
- 1 tsp red pepper flakes
Instructions
- Gather and prepare all ingredients.
- In a large Dutch oven, combine tomatillos, onions, peppers, vinegar, lime juice, garlic, cilantro, salt, and red pepper flakes.
- Bring the mixture to a boil over high heat, stirring continuously.
- Reduce heat and simmer for about 15 minutes, stirring frequently.
- Ladle the salsa mixture into sterilized jars, leaving headspace.
- Seal the jars and process in a boiling water canner for 15 minutes.
- Allow jars to cool completely and check seals.
Notes
Adjust heat levels by varying the types of peppers used.
Let the salsa sit for flavors to meld; overnight is ideal.
Always check jar seals after canning for safety.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Condiment
- Method: Canning
- Cuisine: Mexican
Nutrition
- Calories: 15
- Sugar: 0.5
- Sodium: 75
- Fat: 0.1
- Saturated Fat: 0
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 3
- Fiber: 0.5
- Protein: 0.3
- Cholesterol: 0