Smoked Tomatillo Salsa
I found this awesome recipe for smoked tomatillo salsa and I would love to can it but the author didn't have any information on how to do that. The recipe does contain cider vinegar. I will try to post the recipe below this question. Can you tell me if I can home can this recipe, or if I need to add or change anything to properly preserve it? When I made it, I doubled everything EXCEPT the vinegar and I eliminated the salt that was recommended at the end (just salted the tomatillos when I put them on the smoker), and it tasted amazing.
- 6 tomatillos, outer casing removed
- ½ cup shallots, diced (can also use red onion)
- ⅓ cup apple cider vinegar
- 1 handful of cilantro, chopped (about ¼ cup packed)
- 2 teaspoons salt
- Freshly cracked pepper
- Water, as needed
- Preheat smoker to 275 degrees Fahrenheit
- Rinse tomatillos, and cut into quarters. Place onto a sheet pan and lightly sprinkle 1 teaspoon salt and freshly cracked pepper over the tomatillos.
- Place tomatillos onto smoker for 90 minutes or until they look soft and roasted.
- Remove from smoker.
- Place the smoked tomatillos and any juices into a blender or mixer while still hot. Add diced shallots, apple cider vinegar, cilantro, 1 teaspoon salt and mix.
- For less acidity, add water until desired flavor, for more acidity add more apple cider vinegar in small quantities.
- Serve over your favorite sausages, or meats.
You are most welcome!