Salsa Verde Recipe for Canning
Canning salsa verde is the perfect way to preserve a bumper crop of tomatillos. Pull a jar out of the pantry for a tasty dip, use it as a tomatillo enchilada sauce, or add a jar to a hearty winter pork stew.
Servings: 5 pints
Ingredients
- 5 cups tomatillos husked & chopped
- 1 1/2 cups bell pepper or other sweet pepper chopped
- 1/2 cup hot peppers chopped (such as jalapeno)
- 4 cups onion diced
- 1 cup Lime Juice or lemon juice
- 1 whole garlic bulb peeled and minced
- 1 Tbsp. ground cumin
- 3 Tbsp. dried oregano leaves
- 1 Tbsp. salt
- 1 tsp. black pepper
Instructions
- 1. Combine all ingredients in a large stockpot and bring to a simmer on the stove. Simmer for 20 minutes to an hour to allow the tomatillos to break down and flavors to meld. Taste and adjust salt accordingly.
- 2. Ladle sauce into prepared pint mason jars leaving 1/2 inch headspace, and process in a water bath canner for 15 minutes for pints. (Adjust for altitude)
- 3. Remove from the canner and allow to cool at room temperature before checking seals to make sure all jars have properly sealed. Place any unsealed jars in the refrigerator for immediate use.
Notes
This canning recipe is adapted from So Easy to Preserve by the University of Georgia. Do not adjust the proportions of ingredients in the recipe if you intend on canning green sauce.