No current photos.

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 pints 257g Recipe makes 6 pints)
Calories 87
Calories from Fat 14		(16%)
Amount Per Serving		%DV
	Total Fat 1.6g	2%
	Saturated Fat 0.2g	1%
	Monounsaturated Fat 0.3g
	Polyunsaturated Fat 0.7g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 5mg		0%
Potassium 578mg		16%
Total Carbohydrate 19.2g		6%
	Dietary Fiber 4.0g	16%
	Sugars 9.5g
Protein 2.4g		4%
how is this calculated?

Salsa Verde Canning Recipe

Recipe #315018 | 20 min | add private note

⁽⁴⁾ RATE IT NOW Print Recipe

By: Mommy Melanie
Jul 22, 2008

I wanted a good canning recipe (and a safe one) for all the tomatillos I have in my garden, so after much searching I found this one. It is posted by Nancy Castleman on the Good Advice Press site under the name of Marc and Nancy's Salsa Verde, and I just moved it over here. The lemon and lime juices add the needed acidity for canning.

6 pints (change servings and units)

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
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.).

Questions about this recipe?

Spot an error in this recipe?

Submit a correction

More recipes like this one:

Apple - Pumpkin Butter

Zesty Zucchini Pickles

2009 Summer Salsa

Peach Plum Jam

Zucchini Pineapple (Faux Pineapple) U S D A

Featured Reviews for This Recipe

From: Beth J

On Oct 26, 2009

I had 4# so I doubled the recipe. That was a mistake because this was very bland and waaayyyy too citrusy. So, I added at least another onion, more cilantro another 6-8 garlic cloves and sugar to cut the acidity. And, I added probably a tablespoon of freshly ground cumin, salt, pepper and 7-8 additional Serrano peppers (Total of 10-12.) Then, I got something I could can and subsequently eat.

0 people found this review helpful

Was this review helpful to you? YES | NO

From: JR888

On Sep 2, 2009

This was fabulous! I wanted to can my own Salsa Verde to make Chili Verde this winter. This tasted bright and citrusy with medium warmth using jalapenos with the seeds. I mixed 1/2 cup corn starch and 1/2 cup cold water and added during the last 5 minutes of cooking to thicken the salsa up. I also ran out of fresh garlic cloves, so used half fresh and half granulated garlic. Yummmmmm. A keeper!

0 people found this review helpful

Was this review helpful to you? YES | NO

From: amaloney73

On Aug 15, 2008

Great Canning Recipe! Just what I needed.

0 people found this review helpful

Was this review helpful to you? YES | NO

From: Bessie Lulu

On Sep 15, 2008

Thanks a ton! I too did not know what to do with my extremely bountiful harvest of tomatillos. The lemon and lime juice were a bit strong for me as a regular salsa, but I think it will be great as a marinade or sauce with any kind of meat. Or next time I might try to leave out a good deal of the juice and process the jars in a pressure cooker for 20 minutes or so just to be safe. Thanks for sharing!

2 people found this review helpful

Was this review helpful to you? YES | NO

Read all 4 reviews