Salsa Verde Canning Recipe

Total Time: 20 mins Cook Time: 20 mins

Ingredients

• 2 lbs about 8 cups tomatillos
• 2 cups chopped onions
• 1 -4 hot pepper, seeded and chopped
• 1 cup fresh cilantro, minced
• 4 -8 garlic cloves
• 1/2 cup lemon juice
• 1/2 cup lime juice

Recipe

• 1 after removing husks, halve and then coarsely chop the tomatillos.
• 2 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.
• 3 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.
• 4 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.).