Tomatillo salsa from Ball Complete Book of Home Preserving: 400 Delicious and Creative Recipes for Today (page 212) by Lauren Devine and Judi Kingry

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • averythingcooks on September 23, 2024

    A quick taste confirmed that it this is good, pretty tart (which typically tempers while on the shelf) & pretty hot (reflecting my choices re: green chiles). I had no idea how many tomatillos were needed to get 5 1/2 cups so I kept track as I worked & around 35 oz did the trick. I ran the immersion blender through it quickly before filling the jars & I can see using this as a salsa, an enchilada sauce and a simmer sauce for chicken thighs or pork in my slow cooker. I still prefer the Canning Kitchen version as a true salsa, but I'm happy to tuck these 1/2 pints into my cupboard.

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