Canning Salsa Verde really couldn’t be easier and let’s be honest, is there anything better than fresh salsa?? I think not!
As you know, if you are a regular visitor, I have been trying to redo certain photographs that I did in the early days of the blog, that are hideous! That is one reason, I am posting this. The other is that August, September and October are the months that I do canning, from morning till night! Grab yourself this handy utensil set to save yourself a lot of burns!
In the Summer months when all of the Spring blossoms turn to delicious, ripe fruits, I am in my glory! This year I planted about 45 tomato plants, a few tomatillos for Canning Salsa Verde and 20 or so pepper plants, hot and sweet. So you know that you are in for a whole lot of tomato posts in the near future! The problem is, that I don’t have a lot of time to photograph and write about my canning adventures while I am doing it because like I said, I am busy from morning until night!
This year has been a funny one. More rain this Spring than we have seen in over 100 years and very dry toward the end of the summer. As a result, the larger tomatoes rotted and cracked before they were ripe. (Not to mention the rabbits who have been chomping all the ripe fruit every night.) I did, luckily, have an excess of cherry tomatoes, which suits me just fine! Cherry tomatoes are sweet and so delicious! They make great tomato sauce and salsas. The best part is that it has been so warm lately, I’m still getting tomatoes, which never happens in the beginning of October!
Canning Salsa Verde
Check out the original post for Salsa Verde for step by step instructions! Share to your favorite social media! Leave a comment for your favorite salsa! This Peach Salsa is amazing! You might also like theis Corn and Black Bean Salsa, this Citrus Salsa, or this Pineapple Edamame Salsa, too!
We love salsas but this is one of our favorites~
- 8 good sized fresh Tomatillas , husked washed and stem removed or use canned
- 1 fresh jalapeño stem removed
- 1/2 clove fresh garlic , coarsely chopped
- 1 tsp . fresh oregano
- 1 medium sized sweet onion , coarsely chopped
- 1 T . bottled lime juice
- 1/2 t . cumin
- 1/4 t . coriander seed
- Cook Tomatillos and jalapeño together in a small amont of water (or steam) until color changes (Tomatillos will turn a tannish yellow).
- Drain any excess water, save water and set aside.
- Place the Tomatillos and pepper into a food processor or blender along with the garlic, onion, lime juice and spices.
- Blend for 20 seconds or until desired consistency is achieved.
- The cooking water may be added, as needed to thin salsa down, if required.
- Salt to taste.
- Makes approximately 3 pints.
Enjoy! And have fun cooking!
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