Green Chili Salsa Recipe For Canning

Warm your lids in a small pot of water over low heat.

Green chili salsa recipe for canning.

Place the jars on the canning rack in the pressure canner. Combine everything in a large pot mixing well. Bring to a boil reduce heat to simmer and cook for 30 40 minutes stirring occasionally. Wash your canning jars lids and bands with warm soapy water and rinse well.

Mix cilantro into salsa. Add 1 4 cup of water and place all ingredients inside the blender including the seasonings and the cilantro. This canning recipe provides ample stores to enjoy the flavor year round. To continue canning bring salsa to a boil.

Fill with water and boil the jars for 10 minutes to sterilize. The only changes you can safely make in this salsa recipe are to substitute bottled lemon juice for the vinegar and to change the amount of pepper and salt. Salsa verde translates from the spanish to green sauce. Combine tomatoes onions vinegar tomato paste green bell peppers red bell peppers banana peppers sugar garlic pickling salt and black pepper in a large stockpot.

I am making salsa verde as the green salsa from mexican cooking with ingredients of tomatillos garlic jalapeño peppers green peppers lime juice and salt. Use a canning funnel and ladle hot salsa into jars leaving a 1 2 inch head space. This tangy green salsa gets bright flavors from tomatillos and roasted hatch chiles for a smooth dipping sauce that is also excellent in baked dishes. Ladle salsa into hot sterile jars leaving 1 2 inch headspace.

Step 2 sterilize the jars and lids in boiling water for at least 5 minutes. Process time at altitudes of. Recommended process time for tomato and green chile salsa in a boiling water canner. Preserve via canning or inside a plastic container with a lid.

In a food processor place tomatillos shallots garlic green chile peppers cilantro jalapeno pepper and salt. Process in a boiling water bath for 15 minutes then turn off the burner under the canner remove the lid and let sit for 5 minutes. Recommended process time for tomato and green chile salsa in a boiling water canner. Cover and chill in the refrigerator until serving.

This salsa can be served fresh but by adding vinegar you are able to can the salsa verde with the hot water bath canning method. Wipe rims clean with a damp cloth and carefully place lid on and screw bands in place to finger tightness. Blend until getting a sauce. Bring to a boil reduce heat to medium low and simmer for 30 minutes.

Clean and roast the peppers the serranos the tomatillos and the garlic cloves.