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Sauces & Stuff

Salsa Verde

Homemade salsa verde is a tangy, bright Mexican salsa, made from tomatillos, onions, chile peppers, garlic, and cilantro. It makes an ideal pairing for rich meats and on enchiladas, tacos, and chips.

Refer to the article Can with Confidence for in-depth process and photos.

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Ingredients

Test Kitchen Tip

If you like your salsa verde spicy, swap the poblanos for more jalapeños.

Instructions

Prepare water bath canner according to steps in article Can with Confidence. Heat jars in simmering water until ready to use; do not boil.

Combine tomatillos, onions, jalapeños, poblano, vinegar, lime juice, cilantro, garlic, salt, cumin, pepper, and oregano in a pot; bring to a boil, reduce heat, and simmer salsa 15 minutes.

Ladle hot salsa into hot jars, leaving 1/2-inch headspace. Remove air bubbles, wipe rims of jars clean, center lids on jars, and apply bands until fingertip tight.

Place filled jars into boiling water canner, ensuring jars are covered by 1–2 inches of water. Bring water to a boil and process jars, covered, 15 minutes, adjusting for altitude.

Remove jars from canner and let cool on counter, undisturbed, for 24 hours. Check lids for seal. Lids should not flex up or down when center is pressed.

Store canned jars in a cool, dry, dark place for up to 18 months. Refrigerate any open jars (or jars that didn’t seal).

Nutritional Facts

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