Salsa Verde Canning Recipe – a delicious recipe with tomatillos, onions, pepper, fresh cilantro, garlic, lemon juice. Easy to follow and perfect for any occasion.
Serves 4
Snacks & Appetizers
Servings:persons
1
After removing husks, halve and then coarsely chop the tomatillos.
2
Lightly coat the bottom of a large pot with oil, turn the burner on high, and add all the ingredients. Stir frequently and bring to a boil. Lower the temperature and let the salsa simmer for about 20 minutes.
3
Other recipes call for cumin, oregano, water, oil, lemon thyme, salt, pepper, tarragon, cognac, sugar, tart apples, vinegar, and sweet red peppers. Feel free to add a bit of any or all of these to your salsa before you bring it to a boil.
4
Carefully fill sterilized pint or half-pint jars and process them for 20 minutes using the boiling-water-bath method. (For complete canning directions, she recommends The Big Book of Preserving the Harvest.).
236
kcal
Calories
1
g
Fat
54
g
Carbs
9
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 2 lbs about 8 cups tomatillos, 2 cups chopped onions, 1 -4 hot pepper, seeded and chopped, 1 cup fresh cilantro, minced, and more.
Yes, Salsa Verde Canning Recipe falls under the Snacks & Appetizers category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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