Salsa Verde--canning Recipe

"I love this recipe, and I love Ball's new Big Book of Canning, where this has been hidden! I have used half the peppers called for, and the full amount called for in another batch, both are yummy! I omit the cilantro per the request of my husband, who seems to be able to find the smallest amount! Lovely, tart recipe."
 
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photo by Diana Adcock photo by Diana Adcock
photo by Diana Adcock
photo by Diana Adcock photo by Diana Adcock
Ready In:
1hr 5mins
Ingredients:
9
Yields:
5 half pints
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ingredients

  • 5 12 cups chopped husked tomatillos
  • 1 cup chopped onion
  • 1 cup chopped hot pepper
  • 12 cup white vinegar
  • 4 garlic cloves, chopped fine
  • 1 teaspoon ground cumin
  • 12 teaspoon salt
  • 12 teaspoon hot pepper flakes (optional)
  • 2 tablespoons finely chopped cilantro (optional)
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directions

  • Prepare canner, jars and lids.
  • In a large stainless saucepan combine all the ingredients.
  • Bring to a boil, reduce heat to medium high heat, stirring often to prevent sticking.
  • Cook for 10 minutes.
  • At this point I puree half the batch (I use an immersion blender).
  • Ladle hot salsa into hot jars leaving 1/2 inch head space.
  • Wipe rims, center lids and screw on band to fingertip tight.
  • Place jars in canner, cover and bring canner to a boil.
  • Process for 15 minutes.
  • Turn off heat, remove lid of canner and let jars sit for 5 additional minutes.
  • Remove jars, cool, label and store.
  • I get 2 full and 1 half pint from this recipe.

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Reviews

  1. Very good. Have used different types of peppers (mixed hot and sweet). Favorite so far !
     
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