Finding a 6-lb can of crushed tomatillos at a ridiculous price gave me the incentive to try this for canning. I changed the amounts more or less proportionately, used 4 medium seeded jalapenos instead of serrano, omitted the oregano, and used white vinegar instead of water (2 cups for the whole batch). I substituted canning salt for the regular salt. Though I was loathe to do it, I had to add sugar to balance the tartness, but it was fabulous. I'd recommend waiting until you've blended the salsa before tweaking the seasonings. I didn't feel it needed the chicken broth, so I didn't add it. Even my son, who loves salsa, but hates "chunks" likes this.
Was this review helpful?
[
YES
]
5 users found this review helpful
What's this?