Trader Joe’s sells a delicious green salsa called “Salsa Verde.” Tangy tomatillos are a great complement to any Mexican dish, and they are the base ingredient in the Salsa Verde. When I get tomatillos from my farm share, I make my own tomatillo salsa. This recipe is adapted from the Ball Blue Book Guide to Preserving, but I don’t bother canning my batch because we go through it quickly. It’s very simple to prepare, and it makes a great snack with tortilla chips. If you prefer the classic “salsa verde” green color, substitute a green pepper for the red pepper.
$1.07 per cup
- 1 lb chopped tomatillos husks removed
- 1/2 cup diced onion
- 1/2 cup diced green chili pepper
- 1/2 cup diced sweet red pepper
- 1 clove garlic
- 1 tsp cumin
- 1/4 tsp salt
- 1/4 cup vinegar
- 2 tbs lime juice
Place all ingredients in a medium pot. Bring to a boil and simmer uncovered for 10 minutes.
Heat 3 half-pint jars by filling them with hot water. Empty the water from the jars and then fill them with the hot salsa.
If canning, follow safe canning guidelines and process for 15 minutes in a boiling water bath.
If you’re not going through the canning process, refrigerate the salsa until ready to serve.
Tomatillo Salsa Price Breakdown
This recipe yields 3 half-pints of salsa for a total cost of $3.20, or $1.07 per half-pint. The Trader Joe’s version would cost $3.98 for the same amount of salsa, but I prefer my homemade recipe. It comes out thicker than Trader Joe’s Salsa Verde, and I like the sweetness that the addition of red pepper brings to the homemade version.
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