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Canning & Preserving Recipes: Salsa Verde

Salsas

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Salsa Verde
Makes about 6 (8 oz) half pints

View half-serving recipe >

You will need:
 7 cups chopped cored peeled green tomatoes (about 12 medium)
 5 to10 jalapeno, habanero or Scotch bonnet peppers, seeded and finely chopped
 2 cups chopped red onion (about 2 large)
 2 cloves garlic, finely chopped
 1/2 cup lime juice
 1/2 cup loosely packed finely chopped cilantro
 2 tsp ground cumin
 1 tsp dried oregano
 1 tsp salt
 1 tsp freshly ground black pepper
 6 (8 oz) half pint glass preserving jars with lids and bands

Directions:
1.) PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
2.) COMBINE tomatoes, peppers, onion, garlic and lime juice in a large saucepan. Bring to a boil. Stir in cilantro, cumin, oregano, salt and pepper. Reduce heat and simmer 5 minutes.
3.) LADLE hot salsa into hot jars leaving 1/2 inch headspace. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
4.) PROCESS filled jars in a boiling water canner for 20 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

Quick Tip
Use from 5 to 10 hot peppers to reach the level of heat you desire. When cutting or seeding hot peppers, wear rubber gloves to prevent hands from being burned.

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