Monday, September 12, 2011

Salsa Verde

My husband loves salsa Verde so every year I make sure and can him a couple of batches.  This recipe is really versatile, you can make it as spicy or as mild as you want.  We go for Super spicy and use habanero peppers but you can substitute them for a milder pepper.  Plus you can grow most of these ingredients in your garden.

You’ll Need

5 1/2 cups of chopped, cored, husked tomatillos

1 cup chopped onion

1 cup of chopped peppers (use whatever ones you want)

4 cloves of garlic minced

2 TBS of minced cilantro

2 tsp. of cumin

1/2 tsp. of salt

1/2 tsp. of red pepper ( I leave this out if I’m making a mild batch)

1/2 cup of vinegar

1/4 cup of lime juice.


Combine all ingredients in a large saucepot.  Bring to boil.  Reduce heat and simmer for 10 min.  Ladle hot salsa into hot jars, leaving 1/4 inch of headspace.  Process 15 min in a boiling-water canner.  The recipe says you’ll get 2 pints, but I doubled the recipe and got 3 pints and 3 -1/2 pints.

This recipe comes from the ball blue book.


Habaneros..mmm spicy



Stay and follow along this week for

  • BBQ Pulled Pork Pizza
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  • Blueberry Cheesecake
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  • (YUMMY) Flourless cookies
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  • Homemade Pizza Sauce
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  • AND hopefully a bathroom redo
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*A* said...

I am impressed girl! We love this stuff too. Can't wait to try this recipe. I've been a canning fool as of late, so I'm VERY excited to add this to my list of things to do this week. Will you be posting any peach recipes? We have so many peaches and the pie I made last night was NASTY. Oh, how I hate wasted ingredients! Guess I won't be submitting that recipe!!

Elsa said...

I also love salsa verde! yum!!