Directions:
- After removing husks, halve and then coarsely chop the tomatillos.
- Lightly coat the bottom of a large pot with oil, turn the burner on high, and add all the ingredients. Stir frequently and bring to a boil. Lower the temperature and let the salsa simmer for about 20 minutes.
- Other recipes call for cumin, oregano, water, oil, lemon thyme, salt, pepper, tarragon, cognac, sugar, tart apples, vinegar, and sweet red peppers. Feel free to add a bit of any or all of these to your salsa before you bring it to a boil.
- Carefully fill sterilized pint or half-pint jars and process them for 20 minutes using the boiling-water-bath method. (For complete canning directions, she recommends The Big Book of Preserving the Harvest.).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 505.83 Kcal (2118 kJ) | ||
| Calories from fat | 84.69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.41g | 14% | |
|---|---|---|---|
| Sodium | 35.93mg | 1% | |
| Potassium | 3320.73mg | 71% | |
| Total Carbs | 108.02g | 36% | |
| Sugars | 55.5g | 222% | |
| Dietary Fiber | 25.38g | 102% | |
| Protein | 13.67g | 27% | |
| Vitamin C | 225mg | 375% | |
| Iron | 9.8mg | 54% | |
| Calcium | 204.7mg | 20% | |
| Amount Per 100 g | |||
| Calories | 33.63 Kcal (141 kJ) | ||
| Calories from fat | 5.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.63g | 14% | |
|---|---|---|---|
| Sodium | 2.39mg | 1% | |
| Potassium | 220.79mg | 71% | |
| Total Carbs | 7.18g | 36% | |
| Sugars | 3.69g | 222% | |
| Dietary Fiber | 1.69g | 102% | |
| Protein | 0.91g | 27% | |
| Vitamin C | 15mg | 375% | |
| Iron | 0.6mg | 54% | |
| Calcium | 13.6mg | 20% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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