Crisp Tomatillo & Granny Smith Global Salsa
Experience a burst of flavors with this tantalizing salsa that combines the zesty crunch of tomatillos or green tomatoes with the tart sweetness of Granny Smith apples. Enhanced by layers of fresh herbs, aromatic spices, and a hint of heat from habaneros or jalapeños, this salsa is perfect for dipping, drizzling, or as a vibrant addition to your favorite dishes. The balance of acidity from apple cider vinegar and lime creates a refreshing finish, making it an excellent accompaniment to grilled meats, tacos, or as a vibrant topping for nachos. Perfect for canning, this recipe yields a generous batch, ensuring you have plenty to share or store for future enjoyment.
N/A
Servings
10
Calories
15
Ingredients
Ingredients
Tomatillos or green tomatoes
6 cups (diced (approximately 2 pounds))
Granny Smith apples
2 large (3 cups diced)
Onion
1 small (diced)
Red pepper
1 large (1 1/4 cups diced)
Apple cider vinegar
3/4 cup
Habaneros or jalapeños
1-2 or 4-6 (fresh, minced)
Cilantro
1/3 cup (chopped)
Sugar
1/4 cup
Cumin
1/2-1 teaspoon
Pickling salt
1 teaspoon
Lime
1 (zest, meat chopped, pith discarded)
Garlic cloves
2-3 (minced)
Black onion seeds (Nigella Sativa)
1/2 teaspoon
Fresh cracked black pepper
10 turns
Pickling lime
1/8 teaspoon per pint (optional, sprinkled)
Instructions
1
Begin by preparing your mason jars and lids for canning to ensure they are clean and sterilized.
2
In a large pot, combine the diced tomatillos or green tomatoes, diced Granny Smith apples, diced onion, diced red pepper, apple cider vinegar, minced habaneros or jalapeños, chopped cilantro, sugar, cumin, pickling salt, lime zest and meat, minced garlic, black onion seeds, and fresh cracked black pepper.
3
Bring the mixture to a boil over medium heat, then reduce the heat slightly and let it simmer uncovered for 15 minutes, stirring occasionally to prevent sticking.
4
If using pickling lime, add 1/8 teaspoon of the granules to each pint before ladling in the salsa.
5
Using a ladle, pour the hot salsa into the prepared sterilized jars, leaving 1/2 inch of headspace at the top of each jar.
6
Wipe the rims of the jars with a clean cloth to remove any residue, and place the lids on top, sealing them firmly.
7
Process the jars in a hot water bath, ensuring they are covered by at least 1 inch of water, for 10 minutes.
8
After processing, carefully remove the jars from the water bath and place them in a draft-free area to cool completely for 24 hours.
9
Once cooled, check the seals. If sealed properly, label the jars and store them in a pantry where they will keep for up to 1 year.
Nutrition Information
0g
Fat
2.5g
Carbs
0.1g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Crisp Tomatillo & Granny Smith Global Salsa?
It is a tantalizing salsa that combines the zesty crunch of tomatillos or green tomatoes with the tart sweetness of Granny Smith apples, herbs, and aromatic spices.
Can I use green tomatoes instead of tomatillos?
Yes, the recipe allows for an equal amount of green tomatoes to be used as a substitute for tomatillos.
What type of apples are best for this salsa?
Granny Smith apples are recommended for their tartness and firm texture which holds up well in the salsa.
How spicy is this salsa recipe?
The heat level depends on your choice of 1-2 habaneros or 4-6 jalapeños; you can adjust these amounts to suit your preference.
How many calories are in a serving of this salsa?
There are approximately 10 calories per serving of this Crisp Tomatillo & Granny Smith Global Salsa.
Is this salsa recipe suitable for canning?
Yes, this recipe is specifically designed for canning and yields a generous batch for long-term storage.
How long should I simmer the salsa mixture?
Once the mixture reaches a boil, reduce the heat and let it simmer uncovered for 15 minutes.
What is the purpose of pickling lime in this recipe?
Pickling lime is an optional addition used to help maintain the crispness of the ingredients during the canning process.
How much headspace should be left in the jars before sealing?
You should leave 1/2 inch of headspace at the top of each jar when filling them with hot salsa.
How long do the jars need to be processed in a water bath?
The jars should be processed in a hot water bath for 10 minutes, ensuring they are covered by at least 1 inch of water.
What are black onion seeds (Nigella Sativa)?
They are small black seeds that provide a unique, slightly nutty and peppery flavor to the salsa.
How long will the canned salsa last in the pantry?
If properly sealed and stored in a cool, dark pantry, the salsa will keep for up to 1 year.
Is this recipe gluten-free and vegetarian?
Yes, this recipe is both gluten-free and vegetarian, making it suitable for various dietary needs.
What are some serving suggestions for this salsa?
This salsa is perfect for dipping chips, drizzling over tacos, or as a vibrant topping for grilled meats and nachos.
How many cups of tomatillos are required?
The recipe requires 6 cups of diced tomatillos, which is approximately 2 pounds.
Do I include the lime pith when preparing the lime?
No, you should use the zest and the chopped meat of the lime while discarding the white pith to avoid bitterness.
What type of vinegar should be used?
The recipe calls for 3/4 cup of apple cider vinegar, which provides the necessary acidity for canning.
How long should the jars cool after processing?
Jars should be left to cool completely in a draft-free area for 24 hours before checking the seals.
Can I use regular salt instead of pickling salt?
It is best to use pickling salt as it lacks anti-caking agents that can cause the liquid in the jars to turn cloudy.
How many Granny Smith apples do I need?
You will need 2 large Granny Smith apples, which should yield about 3 cups when diced.
Does this salsa contain any fat?
No, the nutritional profile for this salsa indicates 0g of fat per serving.
What herbs are used in this recipe?
The recipe uses 1/3 cup of chopped fresh cilantro for a bright, herbal flavor.
What is the carbohydrate content of this salsa?
There are approximately 2.5g of carbohydrates per serving.
How much garlic is included in the recipe?
The recipe calls for 2-3 minced garlic cloves.
Why is it important to wipe the rims of the jars?
Wiping the rims ensures that no residue prevents the lids from forming a proper, airtight seal during processing.
What color pepper is used in this salsa?
The recipe specifies using 1 large red pepper, diced (about 1 1/4 cups).
Does the recipe include sugar?
Yes, 1/4 cup of sugar is added to balance the acidity of the vinegar and lime.
How much cumin is added to the salsa?
The recipe uses 1/2 to 1 teaspoon of cumin for an aromatic, earthy flavor.
What happens if a jar does not seal properly?
If a jar fails to seal after cooling, it should be stored in the refrigerator and consumed within a short period rather than being placed in the pantry.
How many total ingredients are in this salsa?
There are 15 ingredients in total, including the optional pickling lime.