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.
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.
Stay and follow along this week for