I will have harvest about 100 pounds of tomatillos in two weeks time. I want to preserve them so I can make salsa verde for the rest of the year. What is the best way to go about it?
by yowhywouldyoudothat
Mexican Food
5 Comments
My thought would be to make it all into salsa verde and then preserve the salsa
They last a while fresh without spoiling if you don’t live somewhere that’s really humid ,put them in the cup soup ,ramen boxes cardboards boxes ,the stores will give them to you if you ask them ,put to 1 layer of tontillos on each box Put somewhere cool if possible . I’ve froze them before and persevered them in jar. I rather keep them Fresh the flavor isn’t the same frozen or when you jar them.
You are a wealthy person, rich in tomatillos.
Surely they freeze well enough?
Also yeah; they do last a good long time on the counter. I think I’ve had them sitting out for over 2 weeks without any spoilage in the past. Not like tomatoes at all in that respect.
You might want to boil your blended salsa verde for ~15 minutes before freezing or canning. It will help remove some of the pectin that will make the salsa jell up when cooled. Don’t be afraid of canning. If you get some canning jars you just need to boil/pressure cook everything for a short time. The heat will do the work.
You could probably preserve some stewed tomatillos to add for a salsa, but you’d probably be happier with a preserved salsa.
You could freeze or can them.