Zutaten für Salsa Verde Canning Recipe
- 3 pounds tomatillos
- Onions
- Hot Pepper
- Fresh Cilantro
- Garlic Cloves
- Lemon Juice
- Lime Juice
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Zubereitung von Salsa Verde Canning Recipe
- Remove husks from 3 pounds tomatillos. Halve and coarsely chop them.
- Heat 2 tablespoons olive oil in a large pot over high heat. Add all ingredients (see below).
- Stir frequently and bring the mixture to a rolling boil.
- Reduce heat to low and simmer gently for 20 minutes, stirring occasionally.
- (Optional) For a deeper flavor profile, consider adding: 1 teaspoon ground cumin, 1/2 teaspoon dried oregano, 1/4 teaspoon black pepper, 1/4 cup chopped cilantro, 1/4 cup chopped white onion.
- Carefully ladle the hot salsa into sterilized pint or half-pint jars, leaving 1/2 inch headspace.
- Process filled jars in a boiling water bath for 20 minutes (adjust according to your altitude; consult a canning guide for precise timings).
- Remove jars from the canner, let cool completely, and check for seals. Store in a cool, dark place.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
37g
Fat
1g
Carbs
6g
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30 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Low Protein Healthy Sauces Canning Condiments Etc Vegetables Mexican Low Fat Vegetarian Salsas Dietary Gifts Low Sodium Low Cholesterol Low Saturated Fat Low Calorie Low Carb Healthy 2 Low In Something Technique Water Bath
