Canned Salsa Verde

Canned Salsa Verde
(makes seven 8-ounce jars of salsa verde)

Ingredients

3 lbs tomatillos
2 yellow onions
3/4 cup cilantro
4 Hot Hungarian peppers
2 jalapenos
1 TBSP salt
Juice of 1/2 lime

Directions

Notice the tomatillos are covered in husks. These husks need to be removed from the tomatillos. Once removed, rinse the husked tomatillos.

Put them in a stainless steel saucepan with enough water to cover them.

Bring the water to a boil, then reduce to low and simmer for 10 minutes.

Poke them with a fork. If they squish easily, they’re done.

Drain water from tomatillos and move half to your food processor. Add half of the peppers, cilantro and onions. Puree!

When puree is done, move it back to the saucepan and puree the remaining ingredients. Once all of the puree has been added back to the saucepan, add the salt and lime juice. Stir to combine.

Done!

Ladle hot salsa into prepared, hot jars leaving 1/2 inch head space.

Use a butter knife or similar to run along the sides of the jar, removing air bubbles.

Wipe rim, center lid on jar, and add screw band to fingertip tight.

Process in a canner bath for 5 minutes at sea level, more depending on altitude or larger size of jar.

Remove canner lid and let jars rest for 5 minutes before removing from the water.

Lift the jars out of the water and let them cool without touching or bumping them. Cool overnight. Once the jars have cooled, ensure they are sealed. Press down gently in the center of the lid. If it pops up and down (often making a popping sound), it is not sealed. Put the jar in the refrigerator and enjoy it for the next 3 – 4 weeks. If the lid remains taut, you’ve got a good seal.