Tomatillo Salsa Verde
An authentic Mexican salsa – great with grilled or roasted meats, chicken or any dish that needs a flavourful, fiery boost.
2 lbs (900 g) tomatillos
3 garlic cloves
2 - 3 tbsp Cuban Seasoning
1 cup chopped cilantro
2 tsp salt
4 cups water
- Combine all ingredients in Multipurpose Pot. Bring to a boil, stirring constantly. Reduce heat and simmer for 20–30 minutes, until tomatillos are very tender and mixture is thick. Working in batches, purée until smooth.
- Ladle into hot, sterilized jars to within 1⁄2” of rim. Use a non-metallic utensil to remove any air bubbles. Wipe edges with a clean, damp cloth. Cover with prepared lids and screw bands, being careful not to over-tighten.
- Place filled jars in the boiling water bath, adding more boiling water as needed to cover jars by about 1”. Bring to a boil again. Cover and continue boiling for 15 minutes. Lift jars out of water and place on cooling rack. Cool to room temperature.
Per serving: Calories 10, Fat 0.3 g (Saturated 0 g, Trans 0 g), Cholesterol 0 mg, Sodium 95 mg, Carbohydrate 2 g (Fibre 0 g, Sugars 1 g), Protein 0.3 g.