Roasted Salsa Verde Canning Recipe

4.4

(20)

www.greatlakesprepping.com
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Prep Time: 45 minutes

Cook Time: 15 minutes

Total: 1 hours

Servings: 6

Roasted Salsa Verde Canning Recipe

Ingredients

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Instructions

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Step 1

Remove husk from tomatillos and rinse them. Peel and cut onions into eighths. Peel garlic cloves.

Step 2

Arrange all vegetables onto foil-lined baking sheets, and roast at 425 degrees F in the oven. After 15 minutes, remove the garlic, and continue roasting the other vegetables until they begin to develop a light char.

Step 3

Transfer all roasted vegetables and garlic to food processor and puree. Pour puree into stock pot, and add remaining ingredients (cilantro, lime juice, salt, pepper). Simmer for 10-20 minutes, or until desired consistency is reached.

Step 4

Sterilize jars and lids. Fill jars with salsa, de-bubble, and wipe jar rims. Put lids and rings on jar, and place into hot water bath canner. Fill canner with enough water to cover the jars completely.

Step 5

Heat water to boiling. At this point, process 20 minutes.

Step 6

After processing, remove jars from canner and place on counter. Leave undisturbed until completely cooled. Refrigerate jars after opening.

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