Easy Tomatillo Salsa Big Batch ( Approx. 3 QTS). Being transplanted from the Hill Country of Texas into the cultural melting pot of Pennsylvania's Northeastern corner, I started craving some flavors from home. A tasty somewhat sour salsa that isn't made in. My mom and I have made this salsa for years.

Chop your vegetables in large pieces for a chunky salsa or in small pieces for a more smooth salsa. Add a bit of heat or a lot of heat. That way, in the middle of winter when you're dreaming about those big, red, juicy tomatoes still warm from the vine, you can pop open a jar of salsa to satisfy that craving. You can cook Easy Tomatillo Salsa Big Batch ( Approx. 3 QTS) using 8 ingredients and 7 steps. Here is how you cook it.

Ingredients of Easy Tomatillo Salsa Big Batch ( Approx. 3 QTS)

1. Prepare 30 each of Tomatillos (unhusked).
2. Prepare 1 each of whole large onion (any will suffice, I use yellow).
3. It's 3 clove of garlic.
4. Prepare 2 bunch of Fresh Cilantro ( leaves and the tender stems).
5. Prepare 3 tbsp of fresh lime juice.
6. You need 1 of coarse sea salt.
7. Prepare 3 each of Hot Peppers (jalapenos, Haberneros, etc).
8. It's 1 cup of H2O.

Canning salsa verde is the perfect way to preserve a bumper crop of tomatillos. Pull a jar out of the pantry for a tasty dip, use it as a tomatillo enchilada sauce, or add a jar to a hearty winter pork stew. No matter how you use it, home-canned tomatillo sauce adds amazing flavor to dishes all year long. Canning salsa is a great way to preserve the abundant harvest to enjoy all year.

Easy Tomatillo Salsa Big Batch ( Approx. 3 QTS) instructions

1. After removing the Husks off the tomatillos,(mine were from my garden), wash them off so they don't feel sticky. Then rough chop them. Set in a bowl to the side..
2. Skin the onion. Then rough chop it as well. Put in a bowl. And peel the garlic cloves. Put them in the same bowl. If you prefer you may chop them..
3. Pick through and wash the cilantro. Set aside. Now it's your own decision as if you prefer spicy or not. If not skip to step five..
4. Wearing gloves is a must if you must split your peppers of choice and take out the seeds. I leave them whole myself. Deseeding takes away from the heat if you ask me..
5. In a food processor, with the chopping blade in, fill it with tomatillos, onions, garlic, cilantro, and peppers to about three quarters from the top of the vessel. Put the lid on and pulse chop until it looks like thick green mush..
6. Now on full chop, add the lime juice, and water to your desired consistency. Some times I just add the lime juice and no water because it makes it's own liquid in the process. It's really up to the individual's personal preference..
7. Salt it to taste..

Even if you don't grow a garden, the fresh ingredients for making salsa are plentiful at farmers' markets and farm stands during the growing season. Stock up with enough to can a batch of homemade salsa and enjoy the delicious flavors of summer all winter long. Combine vinegar, water, sugar, salt, and garlic in a pot over medium-high heat. Bring to a boil, stirring until sugar and salt dissolve. Start cooking the salsa as soon as there are a couple quarts of tomatoes in the pot.