Over the summer I harvested and used more tomatillos. This year has been very hot and dry. This has ended many of the harvest plans I had made. The cucumbers have turned yellow and orange on the vines and the tomatoes are not doing as well either. But the tomatillos and the hot peppers are doing great. They love this weather. I find the best way to use a bumper crop of tomatillos is in Salsa Verde.
This year I was able to add garden grown garlic and peppers to the batch. In fact the only parts of this salsa I did not grow was some of the peppers, the onions, and the lemon juice. The process to make and preserve salsa verde is a ton of work. The jars, lids, and bands have to be cleaned and sterilized. Then there is the chopping up of ingredients and cooking of the salsa. Since I make a triple batch or more at a time, I have a lot of produce to process.
Once cooked down the salsa is packed into sterile jars and closed with lids and bands. Then they are all boiled as full sealed jars in water. I make a large batch because the canning process is very laborious. It is best to get as much as possible done while I have the huge pot of boiling water ready. The whole process took about a day but this large batch provides a year’s worth of salsa. Also, these new canning lids are rated keep food shelf stable for 18 months so if it takes a little more than a year to use it all, the salsa should still be good.