Salsa Verde (Can or Freeze it!)

Tangy and delicious on your tacos, chips, burritos, enchiladas, etc… If you don’t can, freeze it, it will maintain it’s fresh taste in the freezer for 6 months!

Ingredients and Variations

Ingredients: Tomatillos, white onion, garlic, cilantro, jalapenos, lime juice, sea salt, powdered chicken bouillon

Variation: Flavor can be changed up by adding ground cumin and Mexican oregano. Hotter or mild peppers can be used instead of jalapenos; parsley can replace cilantro if desired.

Canning

Before you begin, be sure to do the safety checks on your canner per manufacturer instructions. Always inspect your jars for chips and cracks and wash all equipment needed for the canning project, in hot soapy water. Be sure to check the recipe for recommended headspace and be accurate. This is important for shelf stability and safety. Consult the USDA Complete Guide to Home Canning and Preserving for more information. https://nchfp.uga.edu/publications/publications_usda.html

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Salsa Verde

Recipe by Jeni Gough

5.0 from 1 vote

Processing time

20

minutes

Yields

7

pints

Ingredients

• 5 lbs tomatillos husked and washed

• 1 very large white onion cut into eighths

• 8 cloves garlic, peeled

• 2/3 cup fresh cilantro

• 4 large jalapenos, stems and seeds removed

• 1 1/2 tsp powdered chicken bouillon

• 2 – 3 tsp Kosher, sea or canning salt

• 2/3 cup lime juice

Directions

• Inspect jars for cracks and chips. Wash jars, lids and rings in hot, soapy water. Prepare canner filling with water, bring to a simmer with jars in it, for 20 minutes. Do NOT boil!
• Bring a large pot of water to a boil, drop in the vegetables and cook until soft, about 5 minutes.
  Alternately you can roast them in the oven at 375° for 15 minutes or until soft, this method will change the color of the salsa. Pull cooked veg out of the water and drain or pour off the pan into a blender, puree salsa to the consistency you desire adding a splash of filtered water if needed. Add seasonings as well.
• Pour salsa into pot, bring to a boil, cover, turn down heat and simmer for 10 minutes.
• Fill hot jars with hot salsa leaving 1/2-inch headspace, remove air bubbles, wipe rims, place on lids and bands to fingertip tight, place directly into simmering canner.
• Process pints and half pints for a base time of 20 minutes adding 5 minutes accordingly.

Notes

• Roasting vs boiling method: Roasting will drastically muddy the color of the salsa without much taste improvement, boiling will maintain it’s vibrant green color and taste of tangy delicious goodness!