SPICY CANNED TOMATILLOS : MEXICAN FOOD RECIPE
This is a perfect way to preserve your homegrown tomatillos well into the winter months.
30–40 small tomatillos
8 jalapeño peppers
4 celery ribs
4 teaspoons dill weed
2 teaspoons dried oregano
1 quart cider vinegar
1⁄2 cup granulated pickling salt
1. Wash the tomatillos, jalapeño peppers, and celery. Remove the stems from the tomatillos and jalapeño peppers.
2. Place 2 of the jalapeño peppers, 2 ribs of celery, 1 teaspoon of dill weed, and 1⁄2 teaspoon of oregano into each of 4 hot canning jars.
3. Finish packing the jars with the tomatillos.
4. Combine the cider vinegar and pickling salt in a saucepan. Bring to a boil and stir until the salt dissolves. Pour the mixture into the jars to 1⁄2 inch from the top.
5. Place the lids tightly on the jars and put the jars into a boiling water bath for 5 minutes. Let sit at least 1 month before using.
Tomatillos? Tomatillos are an essential ingredient in many Mexican dishes. They are pale green or yellow and encased in a papery husk, which is removed before cooking. Avoid any with shriveled husks. Don’t hesitate to substitute these for green tomatoes in any recipe, although they are slightly more tart than tomatoes.