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.
1 1/2cupsbell pepperor other sweet pepper, chopped
1/2cuphot pepperschopped, or more sweet peppers for a milder sauce
4cupsoniondiced
1cupBottled Lime Juiceor lemon juice
1bulbgarlicwhole bulb, peeled and minced
1Tbsp.ground cumin
3Tbsp.dried oregano leaves
1Tbsp.salt
1tsp.black pepper
Instructions
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.
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)
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.