Salsa Verde Canning Recipe

Mommy Melanie's Note:

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.

• Total Time: 20 mins
• Prep Time: 0 mins
• Cook Time: 20 mins

Ingredients:

Yield: 6 pints

• 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.).

Reviews

[Beth J]

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.

[JR888]

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!

[Bessie Lulu]

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!