Salsa Verde--canning Recipe

Recipe by Diana Adcock
READY IN: 1hr 5mins


  • 5 12
    cups chopped husked tomatillos
  • 1
    cup chopped onion
  • 1
    cup chopped hot pepper
  • 12
  • 4
    garlic cloves, chopped fine
  • 1
    teaspoon ground cumin
  • 12
    teaspoon salt
  • 12
    teaspoon hot pepper flakes (optional)
  • 2
    tablespoons finely chopped cilantro (optional)


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