Salsa Verde
Fresh tomatillos straight from the garden become a bright, tangy, spicy homemade salsa verde loaded with jalapeños, onion, garlic, cilantro, lime, and cumin.
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Equipment
- Ladle
Ingredients
- 8 pounds Tomatillos (12.5 cups pureed after roasting)
- 3 cups White Onion, diced
- 2.5 cups Jalapeno, diced
- 10 Garlic cloves, minced
- 1/2 cup Cilantro, chopped
- 1 cup White Vinegar
- 1/2 cup Lime Juice
- 2.5 tsp Canning salt
- 5 tsp Cumin
Instructions
- Preheat the oven to broil.
- Remove the husks from the tomatillos and rinse well.
- Place the tomatillos on a sheet pan and roast under the broiler until the skins become slightly charred.
- Remove the sheet pan from the oven and transfer the tomatillos to a blender jar. Blend the tomatillos until smooth.
- Pour the puree into a large stock pot over medium heat.
- Add the diced onion, jalapeno, garlic, vinegar, lime juice, salt, cumin, and cilantro to the stock pot.
- Simmer for 30-45 minutes or until the onions and jalapenos are cooked and softened.
- Fill the water bath and bring to a boil.
- Wash the jars, lids, and rings in hot soapy water.
- Using the food funnel, ladle the hot salsa verde into the hot, clean jars, leaving 1/2 headspace. Remove any trapped air with the bubble popper and adjust headspace if necessary.
- Wipe the rims of the jars with a clean paper towel.
- Place the lids on the jars and tighten the rings fingertip tight.
- Using the jar lifter, lower the jars into the boiling water bath.
- Cover and process the jars for 15 minutes.
- Remove the jars from the water bath to a towel lined cutting board and allow to cool in place for 12 hours before labeling and dating for storage. If any jars did not seal, refrigerate and use first.
Nutrition
Serving: 2tbspCalories: 15kcal
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