Salsa Verde Canning Reccipe with Jalapeno Peppers

By gpawilson

Boil your jars, lids, and lid rings about 2 o minutes or so before using. This particular recipe is pretty basic but gets the job done for you. Remember to always follow all safety precautions when canning.

Ingredients

• 2 1/2 cupsjalapeno peppers, chopped
• 1 cup onion, chopped
• 4 cups chopped husked tomatillos, chopped
• 1/2 cup white vinegar
• 4 garlic cloves, chopped
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 2 tablespoons finely chopped cilantro

Preparation

Step 1

1. Prepare canner, jars and lids as normal.
2. Combine all igredients in a large sauce pan.
3. Bring to a boil and reduce heat to medium high. Be sure to stir often.
4. Cook for 1 o minutes.
5. Puree about 1/2 ofyour salsa verdebatch and return to pan.
6. Ladle into hot jars, leaving about 1/2 inch of space.
7. Clean off the rims and screw on the band tight.
8. Place jars in canner, cover and bring canner to a boil.
9. Process for 15 minutes.
1 o. Turn off heat, remove lid of canner and let jars sit for 5 additional minutes.
11. Remove jars, cool, label and store.