authentic salsa verde

Roasted Salsa Verde Canning Recipe

lbs tomatillos

white onions

jalapeños

serrano peppers

garlic

cilantro (coarsely chopped)

lime juice

salt

black pepper

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

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.

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.

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.

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

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

https://www.youtube.com/watch?v=iwYCz0KMYfc

With beautiful fresh ingredients, including a mountain of Tomatillos, we&#039;ll go through every step of making this salsa, including roasting the vegetables. Then we&#039;ll can it all in a bunch of pint mason jars with the hot water bath canner.

Roasted Salsa Verde Canning Video

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Roasted Salsa Verde Canning Recipe

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