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Salsa Verde Canning Recipe Recipe

Preserve the vibrant flavors of your garden with this easy, safe canning recipe for Salsa Verde! Adapted from Marc and Nancy's recipe, this tomatillo salsa is bursting with fresh, zesty flavor thanks to the addition of lime and lemon juice. Perfect for adding a spicy kick to your favorite dishes all year round. Learn how to safely can your homemade salsa verde and enjoy the taste of summer any time!

Prep Time 20 mins
Cook Time 20 mins
Calories 85.9 kcal
Protein 5g
Rating 3.6 (9 Reviews)
Salsa Verde Canning Recipe 28

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Salsa Verde Canning Recipe

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How to Make Salsa Verde Canning Recipe

  1. Remove husks from 3 pounds tomatillos. Halve and coarsely chop them.
  2. Heat 2 tablespoons olive oil in a large pot over high heat. Add all ingredients (see below).
  3. Stir frequently and bring the mixture to a rolling boil.
  4. Reduce heat to low and simmer gently for 20 minutes, stirring occasionally.
  5. (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.
  6. Carefully ladle the hot salsa into sterilized pint or half-pint jars, leaving 1/2 inch headspace.
  7. Process filled jars in a boiling water bath for 20 minutes (adjust according to your altitude; consult a canning guide for precise timings).
  8. 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