Salsa Verde--canning Recipe |
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Prep Time: 30 Minutes Cook Time: 35 Minutes |
Ready In: 65 Minutes Servings: 4 |
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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. Ingredients:
5 1/2 cups chopped husked tomatillos |
1 cup chopped onion |
1 cup chopped hot pepper |
1/2 cup white vinegar |
4 garlic cloves, chopped fine |
1 teaspoon ground cumin |
1/2 teaspoon salt |
1/2 teaspoon hot pepper flakes (optional) |
2 tablespoons finely chopped cilantro (optional) |
Directions:
1. Prepare canner, jars and lids.
2. In a large stainless saucepan combine all the ingredients.
3. Bring to a boil, reduce heat to medium high heat, stirring often to prevent sticking.
4. Cook for 10 minutes.
5. At this point I puree half the batch (I use an immersion blender).
6. Ladle hot salsa into hot jars leaving 1/2 inch head space.
7. Wipe rims, center lids and screw on band to fingertip tight.
8. Place jars in canner, cover and bring canner to a boil.
9. Process for 15 minutes.
10. Turn off heat, remove lid of canner and let jars sit for 5 additional minutes.
11. Remove jars, cool, label and store.
12. I get 2 full and 1 half pint from this recipe.
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