Boil your jars, lids, and lid rings about 20 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 cups jalapeno 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
Directions
- Prepare canner, jars and lids as normal.
- Combine all igredients in a large sauce pan.
- Bring to a boil and reduce heat to medium high. Be sure to stir often.
- Cook for 10 minutes.
- Puree about 1/2 of your salsa verde batch and return to pan.
- Ladle into hot jars, leaving about 1/2 inch of space.
- Clean off the rims and screw on the band tight.
- Place jars in canner, cover and bring canner to a boil.
- Process for 15 minutes.
- Turn off heat, remove lid of canner and let jars sit for 5 additional minutes.
- Remove jars, cool, label and store.
Refer back to our Canning Jalapeno Peppers information page for canning safety and canning tips for peppers.