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    Salsa Verde


    Source of Recipe


    FB Group (Canning in Yamhill County)

    List of Ingredients




    5 1/2 Cups (about 2 pounds) chopped tomatillos, husked and cores removed
    1 Cup chopped onion
    1 Cup chopped peppers (I used a mix of green bell, jalapenos, and Thai chili's)
    6 cloves tarlic, minced
    1/3 Cup minced cilantro
    1 Tbsp cumin
    1 tsp smoked spanish paprika
    1/2 tsp kosher salt
    1/2 Cup white vinegar
    4 tbsp lime juice

    Recipe



    1. Have jars ready for canning, sterilized and hot.
    2. Preheat oven to 500 degrees. Place 3/4 of the chopped tomatillos on a baking sheet, reserve remaining 1/4. Roast in the oven for about 20 minutes or until they are slightly charred and their juices are seeping out.
    3. While they are roasting, chop the onion and peppers in a food processor. Remove and put into sauce pot you will be using to cook.
    4. Then remove tomatillos from oven, let cool a few minutes, and pulse in food processor along with the 1/4 raw tomatillos that you reserved. Add all tomatillos to the sauce pot that has the onions/peppers, along with the garlic, cumin, paprika, salt, vinegar and lime juice. Bring to a boil and then turn down heat to a simmer for 10 minutes. During the last minute of cooking add the minced cilantro.
    5. Ladle hot salsa into hot sterilized jars. Place sterilized rings and lids on top, then boiling water bath for 15 minutes.
    Remove and let cool, listen for the pop!

 

 

 

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