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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 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.
Approximate Nutrition Info
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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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