Tomatillo Salsa


1 large poblano pepper, stemmed, halved and seeded
1/2 large white onion, cut into 4 wedges
4 cloves garlic
2 1/4 pounds tomatillos, husked
1/2 teaspoon ground cumin
1/4 cup fresh lime juice or bottled Key lime juice
1 tablespoon distilled white vinegar
1 1/2 teaspoons sugar
Kosher salt
3 red jalapeno peppers, thinly sliced crosswise (with seeds)
Chopped fresh cilantro, for topping (optional)


Start with our step-by-step canning how-to.

Sterilize four 8-ounce canning jars and lids.

Preheat the broiler. Put the poblano halves skin-side up on a foil-lined broiler pan with the onion and garlic. Broil until the poblano is charred and the onion and garlic are browned, about 8 minutes. Cool the poblano slightly, then peel.

Pulse the tomatillos in a food processor in batches until coarsely chopped, then transfer to a bowl. Add the poblano, onion and garlic to the processor and pulse until coarsely chopped (do not overprocess). Transfer to a large, wide saucepan. Add the cumin, lime juice, vinegar, sugar and 1 tablespoon salt. Bring to a boil over high heat and cook, stirring occasionally, until slightly reduced, 3 to 4 minutes.

Add the tomatillos and jalapenos to the pan, cover and return to a boil. Cook until heated through, 3 to 4 more minutes.

Fill the jars with the tomatillo mixture, leaving 3/4 inch headspace, then seal and process. After opening, top the salsa with cilantro, if desired.

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