Salsa Verde Canning Recipe

"I wanted a good canning recipe (and a safe one) for all the tomatillos I have in my garden, so after much searching I found this one. It is posted by Nancy Castleman on the Good Advice Press site under the name of Marc and Nancy's Salsa Verde, and I just moved it over here. The lemon and lime juices add the needed acidity for canning."
 
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photo by Ambervim photo by Ambervim
photo by Ambervim
Ready In:
20mins
Ingredients:
7
Yields:
6 pints
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ingredients

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directions

  • After removing husks, halve and then coarsely chop the tomatillos.
  • Lightly coat the bottom of a large pot with oil, turn the burner on high, and add all the ingredients. Stir frequently and bring to a boil. Lower the temperature and let the salsa simmer for about 20 minutes.
  • Other recipes call for cumin, oregano, water, oil, lemon thyme, salt, pepper, tarragon, cognac, sugar, tart apples, vinegar, and sweet red peppers. Feel free to add a bit of any or all of these to your salsa before you bring it to a boil.
  • Carefully fill sterilized pint or half-pint jars and process them for 20 minutes using the boiling-water-bath method. (For complete canning directions, she recommends The Big Book of Preserving the Harvest.).

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Reviews

  1. This calls for too much lemon juice...it overpowers the taste of the tomatillos.
     
  2. A Little sour but I added sugar. I also used my immersion mixer to smooth it out because it was very chunky even after cooking.
     
  3. I scaled this recipe to use the 5 pounds of tomatillos that I had on hand. It was supposed to yield 15 pints but produced only five. With the amount of citric acid that the recipe suggested it was way too sour. A complete waste of time and ingredients.
     
  4. I just made this salsa and loved it. I made a few minor tweaks. I added a chopped up poblano pepper in with the jalapenos, appx 2 tbsp white vinegar, 2 tsp of jalapeno hot sauce, a little extra cilantro and garlic, and replaced the lemon juice with the recommended amount of citric acid per jar, so that it didn't come out too lemony. I really like tart green salsas so I thought it was great. I will be making it again with sarrano peppers so it is a bit hotter. It tastes a lot like the Herdez brand salsa verde that I love, from the store. Easy recipe that allows you to customize just how tart or sweet you want it to be.
     
  5. This is VERY easy to make. I will never have to buy it in a jar again. I spilled more cumin in it than I intended....and it was good. I like how fresh it tastes.
     
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Tweaks

  1. I just made this salsa and loved it. I made a few minor tweaks. I added a chopped up poblano pepper in with the jalapenos, appx 2 tbsp white vinegar, 2 tsp of jalapeno hot sauce, a little extra cilantro and garlic, and replaced the lemon juice with the recommended amount of citric acid per jar, so that it didn't come out too lemony. I really like tart green salsas so I thought it was great. I will be making it again with sarrano peppers so it is a bit hotter. It tastes a lot like the Herdez brand salsa verde that I love, from the store. Easy recipe that allows you to customize just how tart or sweet you want it to be.
     

RECIPE SUBMITTED BY

I came to this site looking for some way to preserve tangerines. I found a fantastic tangerine jelly recipe and now I'm hooked to Recipe Zaar! I am a mommy of 2 kids in Utah. I'm a stay-at-home mom selling Pampered Chef for extra $$ (and free kitchen tools to use in these excellent recipes!).
 
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