Green Salsa Recipe for Canning
Introduction
Enjoy the taste of summer all year round with homemade green salsa. This recipe is perfect for canning and ensures that you'll have a flavorful and versatile condiment ready to add zest to any meal.
Ingredients:
- Tomatillos: About 2 pounds (about 8 large tomatillos)
- Serrano peppers: 8-10 (or more to taste)
- Jalapeno peppers: 4-6 (or more to taste)
- White onion: 1 medium
- Garlic: 5-6 cloves
- Cilantro: 1/2 cup, packed
- Lime juice: 1/4 cup
- Salt: 1-2 tablespoons (or to taste)
- Cumin powder: 1/2 teaspoon
- Oregano: 1/2 teaspoon
- Water: 1/2 cup
Equipment:
- Canning jars (pint or half-pint sizes)
- Canning lids and rings
- Large pot (for boiling water)
- Large bowl (for ice bath)
- Food processor or blender
- Slotted spoon
Instructions:
Step 1: Prepare the Ingredients:
- Remove husks and wash tomatillos thoroughly.
- Remove stems from peppers.
- Peel and roughly chop the onion and garlic.
- Rinse cilantro and shake off excess water.
Step 2: Roast and Blend:
- Preheat oven to 400°F (200°C).
- Spread tomatillos, peppers, onion, and garlic on a baking sheet.
- Roast for 20-25 minutes, turning halfway through, until slightly charred and softened.
- Allow roasted ingredients to cool slightly.
- Place roasted ingredients in a food processor or blender and blend until smooth. Add a few tablespoons of water if needed to help with blending.
Step 3: Add Flavor and Adjust:
- Add cilantro, lime juice, salt, cumin, and oregano to the blended mixture.
- Taste and adjust seasonings according to your preference.
Step 4: Prepare Jars and Lids:
- Wash canning jars, lids, and rings in hot soapy water.
- Sterilize the jars by placing them in a boiling water bath for 10 minutes.
- Place lids in a separate saucepan and simmer in hot water for 5 minutes.
Step 5: Canning:
- Ladle the salsa into hot sterilized jars, leaving about 1/2 inch of headspace (space between the salsa and the top of the jar).
- Wipe the rim of the jars with a clean cloth to remove any excess salsa.
- Place sterilized lids on the jars and screw on rings finger-tight.
- Place jars in a large pot, ensuring they are covered with at least 1 inch of water.
- Bring the water to a rolling boil and process for 15 minutes for pint jars or 10 minutes for half-pint jars.
- Carefully remove jars from the boiling water bath and place them on a clean towel to cool completely.
Step 6: Cool and Store:
- As the jars cool, you should hear a popping sound as the lids seal.
- Once the jars are completely cool, check for proper sealing by pressing on the center of the lids. If the lid is firm and doesn't move, it is properly sealed.
- Store sealed jars in a cool, dark place.
Tips and Notes:
- For a milder salsa, remove seeds from the peppers.
- Feel free to adjust the amount of peppers to your desired level of spiciness.
- If you don’t have a food processor, you can use a blender.
- This recipe can also be used for making other types of salsa, such as red salsa. Simply substitute red tomatoes for the tomatillos.
- Enjoy your canned salsa on tacos, burritos, enchiladas, or any dish that needs a burst of flavor.
Safety Precautions:
- Always follow safe canning practices to ensure the safety and quality of your homemade salsa.
- Make sure jars are properly sterilized and sealed.
- If you notice any signs of spoilage, such as bulging lids or discoloration, do not consume the salsa.
- Use your canned salsa within 1 year for best flavor and quality.
Enjoy your homemade green salsa and savor the flavors of summer all year long!
