Wednesday, August 10, 2016

Salsa Time... Salsa Verde with Red Jalapenos

Salsa Verde with Red Jalapenos
Found on jalapenomadness

Makes 4 pints 

2-1/2 cups red 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 canning salt 

2 tablespoons finely chopped cilantro 


Combine all ingredients 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. 

Process in a boiling water bath for 15 minutes. Turn off heat, remove lid of canner and let jars sit for 5 additional minutes.

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