Umami Recipes
Umami Recipes

Rochelle’s recipe book

Salsa Verde Recipe for Canning

5 servings

servings

1 hour 5 minutes

total time

Ingredients

5 cups tomatillos, husked & chopped

1 1/2 cups bell pepper or other sweet pepper, chopped

1/2 cup hot peppers, chopped (such as jalapeno)

4 cups onion, diced

1 cup lime juice (or lemon juice)

1 whole garlic bulb, peeled and minced

1 Tbsp. ground cumin

3 Tbsp. dried oregano leaves

1 Tbsp. salt

1 tsp. black pepper

Directions

1. Combine all ingredients in a large stockpot and bring to a simmer on the stove.  Simmer for 20 minutes to an hour to allow the tomatillos to break down and flavors to meld.  Taste and adjust salt accordingly.

2. Ladle sauce into prepared pint mason jars leaving 1/2 inch headspace, and process in a water bath canner for 15 minutes for pints. (Adjust for altitude)

3. Remove from the canner and allow to cool at room temperature before checking seals to make sure all jars have properly sealed.  Place any unsealed jars in the refrigerator for immediate use.

5 servings

servings

1 hour 5 minutes

total time
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