Salsa Verde Canning Recipe
I wanted a good canning recipe (and a safe one) for all the tomatillos i have in my garden, so after much searching i found this one. it is posted by nancy castleman on the good advice press site under the name of marc and nancy's salsa verde, and i just moved it over here. the lemon and lime juices add the needed acidity for canning.
Steps
After removing husks , halve and then coarsely chop the tomatillos.
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.
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.
Carefully fill sterilized pint or half-pint jars and process them for 20 minutes using the boiling-water-bath method.
Ingredients
tomatillos, onions, hot pepper, fresh cilantro, garlic cloves, lemon juice, lime juice