Salsa Verde
Yield: 3 - 4 Pint Jars for Canning
Prep Time: 1 H & 15 M | Cook Time: 20 M | Inactive Time: 30 M | Total Time: 2 H & 5 M
INGREDIENTS
4 lbs tomatillos or green tomatoes, finely chopped
2 cups finely chopped onion
2 tsp salt
1 tsp ground pepper
1-2 tsp cumin
4 garlic cloves, minced
4 jalapeno peppers, seeded and finely chopped
2/3 cup fresh lime juice
chopped fresh cilantro (optional)
INSTRUCTIONS
Mix together all ingredients except lime juice and cilantro. Add lime juice a little at a time until you have a salsa consistency. Then add in cilantro (if using). Refrigerate for about an hour to let the flavors meld together. Consume or . . .
Bring all ingredients except the lime juice and cilantro to a boil in a large saucepan. Reduce heat and simmer approximately 5 minutes, stirring occasionally.
Stir in the lime juice and cilantro (if using).
Ladle the hot salsa into prepared 1 pint canning jars, leaving 1/2 inch headspace. Remove air bubbles. Wipe the jar rim and center the lid on the jar. Apply the band and adjust to fingertip-tight. Place the jar back into the water canner. Repeat until all the jars are filled.Process the jars 15 minutes, adjusting for altitude. Turn off heat. Remove the canner lid and let the jars stand for approximately 5 minutes. Remove the jars and cool.
NUTRITION FACTS
