Salsa Verde--canning Recipe

Ingredients

• 5 1/2 cups chopped husked tomatillos
• 1 cup chopped onion
• 1 cup chopped hot pepper
• 1/2 cup white vinegar
• 4 garlic cloves, chopped fine
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/2 teaspoon hot pepper flakes (optional)
• 2 tablespoons finely chopped cilantro (optional)

Directions

1. 1

   Prepare canner, jars and lids.

2. 2

   In a large stainless saucepan combine all the ingredients.

3. 3

   Bring to a boil, reduce heat to medium high heat, stirring often to prevent sticking.

4. 4

   Cook for 10 minutes.

5. 5

   At this point I puree half the batch (I use an immersion blender).

6. 6

   Ladle hot salsa into hot jars leaving 1/2 inch head space.

7. 7

   Wipe rims, center lids and screw on band to fingertip tight.

8. 8

   Place jars in canner, cover and bring canner to a boil.

9. 9

   Process for 15 minutes.

10. 10

    Turn off heat, remove lid of canner and let jars sit for 5 additional minutes.

11. 11

    Remove jars, cool, label and store.

12. 12

    I get 2 full and 1 half pint from this recipe.