Salsa Verde Canning Recipe

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

Directions

1. 1

   After removing husks, halve and then coarsely chop the tomatillos.

2. 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. 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. 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.).