Tomatillos are readily available here in Texas during the spring and summer; I'm not sure how popular they are in other parts of the country. They are widely used in Mexican cooking, most often to make salsa verde, or green salsa. They grow within a husk, as seen on the left, and the husk splits to reveal the ripe tomatillo, which is usually still green. There are other colors of ripe tomatillos, but I have only ever seen green!
Ripe tomatillos are firmer and harder than ripe tomatoes, and give this salsa is distinctive sharp, fresh flavor.
3 pounds ripe tomatillos
2 cups chopped onion
1 cup chopped jalapeno
2 tablespoons chopped cilantro
3 teaspoons ground cumin
1 teaspoon Mrs. Dash Extra Spicy Seasoning
3/4 cup vinegar
3/4 cup fresh lime juice
Remove the husks and stems from the tomatillos and wash the fruit. It's not uncommon for mildew to form between the husk and fruit, so be sure to wash it all away!
Roast the tomatillos on a grill or in a heavy pan over high heat. Turn about every 3 minutes to char all sides- total of about 10-12 minutes.
Once the tomatillos are roasted, place in a pan and cover with foil to continue cooking. Set aside while you prepare the remaining ingredients.
Roast jalapenos over a gas flame until charred. Cool slightly, then slice, core, and seed. Chop finely.
Puree tomatillos in food processor. Add remaining ingredients and process until smooth. Pour into large saucepan or stock pot. Bring to boil and cook for 10 minutes.
Ladle hot salsa into hot jars leaving 1/4 headspace. Wipe rims with a clean paper towel, apply lids and rings, and process in a boiling water bath for 15 minutes. Remove jars and allow them to cool completely. Test seals, apply labels, and store for up to 1 year at room temperature. Best served warm.