This easy-to-make salsa provides for a great party appetiser. 


  • 5-1/2 cups chopped cored husked tomatillos (about 2 lbs or 27 medium)

  • 1 cup chopped onion (about 1 large)

  • 1 cup chopped green chilies (about 2 medium)

  • 4 cloves garlic, minced

  • 2 Tbsp minced cilantro

  • 2 tsp ground cumin

  • 1/2 tsp salt

  • 1/2 tsp red pepper flakes

  • 1/2 cup vinegar

  • 4 Tbsp lime juice

  • 4 (8 oz) half pint glass preserving jars with lids and bands


  • 1.

    Prepare boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.

  • 2.

    Combine all ingredients in a large saucepan.

  • 3.

    Heat to a boil. Reduce heat and simmer 10 minutes.

  • 4.

    Ladle hot salsa in to hot jars leaving 1/2 inch headspace. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.

  • 5.

    Process filled jars in a boiling water canner for 15 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

  • Note::

  • 1.

    When cutting or seeding hot peppers, wear rubber gloves to prevent hands from being burned.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 107kj
  • Fat Total 2g
  • Saturated Fat 0g
  • Protein 3g
  • Carbohydrate 20g
  • Sugar 11g
  • Sodium 300mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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