Making & Canning Salsa Verde (Green Sauce) with Tomatillos

This is a simple recipe that can be made in a small quantity for use right away, or canned if you, like me, had a bumper crop of tomatillos this year!

Tomatillo Salsa Verde - 1 pint recipe
1 pound tomatillos, quartered
1 or 2 cloves of garlic
Jalapeno pepper to taste
2 teaspoons to 1 Tablespoon chicken bullion
Put the tomatillos, garlic & pepper in a sauce pan and cover with water. Simmer for about 15 minutes, then drain.
Whir them in a blender or use a stick blender to mash them fine.
Add the chicken bullion.
Use right away or pour into a pint jar for pressure canning.

Tomatillos are high acid vegetables, but I wanted to pressure can because of the bullion. To can, I processed the pints for 40 minutes, as I put them in the canner with quarts of okra and tomatoes, which need 40 minutes processing. Any time processing, it's essential to process for the longest time required for any ingredient. And of course, whenever I open a pressure-canned jar, I always boil for 10 minutes before eating "just in case".

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