Yes, I canned my salsa. I create my recipe as I go along so it's never the same. I thickened it by cooking down but recently learned that you should pour boiling water to cover the (depapered, cut in half) tomatillos and bring to boil for about two minutes, drain, rinse with cold water.

One recipe I have says to put the drained fruit in a blender with chilis and cilantro (1 lb fresh, 2 fresh green anaheim pep, 3 jalapeno pep, 5 green onion w/ green, 1 clove garlic, 5 tbsp fresh lime juice, 1 c. fresh cilantro, tsp salt, 1/2 tsp sugar) til coarsely blended. Probably best fresh.

My recipe goes something like this: Get a big pile of tomatillos (enough to fill a 6-8 qt. pot); parboil as above; return to kettle and simmer (until it seems fully flavorful) with a goodly helping of dried hot chilis (how daring are you?), ground coriander seed and/or chopped cilantro leaf, cumin, oregano, garlic, and onion; add chopped tomato, if desired; add lemon juice at end. Proceed with canning as with tomato. I pressure can at 15 lbs. for 10 min with pint jars (a good two person size). Haven't had a problem.

From: Ron Haskell
Posted By: shade , Via: Chile Head Mailing List
Post Date: Sun, 21 Sep 1997