Salsa Verde--canning Recipe

Total Time: 1 hr 5 mins Preparation Time: 30 mins Cook Time: 35 mins

Ingredients

• 5 1/2 cups chopped husked tomatillos
• 1 cup chopped onion
• 1 cup chopped hot pepper
• 1/2 cup vinegar
• 4 garlic cloves, chopped fine
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/2 teaspoon hot pepper flakes (optional)
• 2 tablespoons finely chopped cilantro (optional)

Recipe

• 1 prepare canner, jars and lids.
• 2 in a large stainless saucepan combine all the ingredients.
• 3 bring to a boil, reduce heat to medium high heat, stirring often to prevent sticking.
• 4 cook for 10 minutes.
• 5 at this point i puree half the batch (i use an immersion blender).
• 6 ladle hot salsa into hot jars leaving 1/2 inch head space.
• 7 wipe rims, center lids and screw on band to fingertip tight.
• 8 place jars in canner, cover and bring canner to a boil.
• 9 process for 15 minutes.
• 10 turn off heat, remove lid of canner and let jars sit for 5 additional minutes.
• 11 remove jars, cool, label and store.
• 12 i get 2 full and 1 half pint from this recipe.