Salsa verde from Put 'em Up!: A Comprehensive Home Preserving Guide for the Creative Cook, from Drying and Freezing to Canning and Pickling by Sherri Brooks Vinton

  • tomatillos
  • distilled vinegar
    "Distilled vinegar, also known as virgin vinegar, can be made from just about any vinegar – for instance: rice, malt, wine, fruit, balsamic, apple cider, kiwifruit, rice, coconut, palm, cane, raisin, date, beer, honey, kombucha, and much more. As its name suggests, this vinegar is distilled from ethanol. ‘Distilled’ plainly means that the liquid component is separated from the base mixture. This produces a colorless solution with 5-8% acetic acid in the water – relatively weaker than white or spirit vinegar." http://www.differencebetween.net/object/comparisons-of-food-items/difference-between-white-and-distilled-vinegar/
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  • EYB Comments

    See recipe for variation.

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

  • Eat Your Books

    See recipe for variation.

  • averythingcooks on September 06, 2025

    I'm unsure about this stuff....I did like the method of roasting 1/2 the tomatillos while leaving the other 1/2 raw + the use of the food processor to puree all the ingredients BUT a quick taste had a pretty sharp vinegar hit...perhaps I should have gone with the lime juice variation instead the distilled white vinegar? Of course, the proof will come after it has mellowed in the canning cupboard but my idea is that this will be used as a cooking sauce rather than a dip.

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