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Tomatillo Ketchup


  • 8 cups husked and chopped tomatillos
  • 7 cups chopped green bell peppers
  • 2 1/2 cups chopped onion
  • 1/4 cup chopped green chile peppers
  • 2 cloves garlic, chopped
  • 1 cup white vinegar
  • 2/3 cup granulated sugar
  • 2 teaspoons salt


  1. Combine all ingredients in a large (nonreactive) preserving kettle; bring to a boil and simmer until vegetables are tender, about 20 minutes.
  2. Press through a food mill or sieve. Return to kettle. Bring to a boil, reduce heat and cook at a slow boil until mixture is thickened, about 40 minutes.
  3. Pour into sterilized jars. Adjust lids and process for 15 minutes in a hot water bath.

Yield: about 2 pints

Posted by tgraddy at Recipe Goldmine May 27, 2001.

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