How To Can Tomatillo Salsa Verde
Don’t we all love the sweetness and acidity of tomatillos in our salads, pork, and hotdogs? However, one tomato-based food remains at the top of every person’s food list: salsa verde.
Salsa verde is a spicy sauce, with Tomatillo as its star ingredient along with cilantro, lime, etc. It’s the perfect sauce to bring flavor and heat to your dishes.
If you’ve had a generous harvest of tomatillos this year, it’s time to get canning. Make sauces, preserves, and the unbeatable salsa verde that’ll serve you well for the rest of the year.
Read ahead and follow our easy steps to can tomatillo salsa verde:
1. Gather Equipment
- Food processor for salsa blending
- Water bath canner
- Canning tools: jar lifter, canning ladle, bubble popper, funnel, and lid lifter
- Canning bands and lids
- Rimmed baking sheets
- Pint-sized canning jars
- Gloves to handle hot peppers
- Necessary kitchen supplies like pot, saucepan, bowl, knife, towels, and cutting board
2. Prepare Canning Lids And Jars
Start by washing the jars, bands, and lids and place them in the water bath canner in the canning rack. Fill it with water and sterilize the jars by boiling them for 10 minutes. To warm the lids, follow the particular jar you are using manufacturer instructions.
Make sure everything is warm until they are ready to be canned.
3. Prepare Vegetables
Like any other vegetables, the tomatillos need proper cleaning. Peel off their husks and wash them properly to remove any sticky residue. Then, cut them in half and put them in the roasting pans.
Once this is done, wash your jalapeno peppers and peel and cut the onions into chunks, adding everything to the pans. Add peeled garlic to your vegetables by scattering them all over.
4. Make Salsa Verde
To make the salsa verde, start by removing the jalapeno peppers’ stems and seeds while wearing gloves. If you are more into heat, you can keep the seeds.
Due to the large volumes, work in batches to add the vegetables in a food processor. Process the mixtures until it is smooth and pour into a saucepot and continue the process until all the batches are done.
Add cilantro leaves, lime juice, pepper, salt, and cumin, stirring everything until combined. Simmer the mixture and then turn down the heat to low.
5. Can the Salsa
Prepare your warm jars, pour the hot salsa into them, remove air bubbles, and process them in a water bath canner. For the final process, make sure the jars cool down, test their seals, label and date them, and store the cans in a cool, dark place.
Conclusion
Salsa verde is one of the best spicy sauces to bring some heat to your food, especially if it is a Mexican dish. With Tomatillo growing in abundance and serving as the main ingredient to several dishes, it makes perfect sense to make the sauce in huge quantities and can it.
The canning process may seem tedious at first, but it is relatively straightforward. If you follow our guide to the details, you can safely preserve all that amazing salsa and enjoy it whenever you want.
For more canning recipes and guides, head over to Mrs. Wages.
