Salsa Verde--canning Recipe

Total Time
1hr 5mins
Prep 30 mins
Cook 35 mins

I love this recipe, and I love Ball's new Big Book of Canning, where this has been hidden! I have used half the peppers called for, and the full amount called for in another batch, both are yummy! I omit the cilantro per the request of my husband, who seems to be able to find the smallest amount! Lovely, tart recipe.

Ingredients Nutrition

Directions

  1. Prepare canner, jars and lids.
  2. In a large stainless saucepan combine all the ingredients.
  3. Bring to a boil, reduce heat to medium high heat, stirring often to prevent sticking.
  4. Cook for 10 minutes.
  5. At this point I puree half the batch (I use an immersion blender).
  6. Ladle hot salsa into hot jars leaving 1/2 inch head space.
  7. Wipe rims, center lids and screw on band to fingertip tight.
  8. Place jars in canner, cover and bring canner to a boil.
  9. Process for 15 minutes.
  10. Turn off heat, remove lid of canner and let jars sit for 5 additional minutes.
  11. Remove jars, cool, label and store.
  12. I get 2 full and 1 half pint from this recipe.
Most Helpful

Very good. Have used different types of peppers (mixed hot and sweet). Favorite so far !

lgalgowski_9886897 August 27, 2014