Tomatillo Salsa Verde Recipe & Canning

Prepare your canner for a water bath canning session with 7-8 half pint jars. Fill your canner with enough water to cover the tops of the jars by 1-2 inches standing the jars up. Boil jars and rings for 10 minutes prior to filling with salsa.

Use the freshest ingredients possible.

Preheat oven to broil. Husk, wash and dry tomatillos. Wash and dry jalapenos and Anaheim peppers. Place tomatillos, jalapenos and Anaheim peppers on a baking sheet and put into the oven on broil. About 5-8 minutes. Allow them to char or blacken, this gives the salsa a smoky flavor and flecks of color.

Once charred allow to cool enough to handle, trim the stem end off of charred jalapeños and Anaheims. Clean the membranes and seeds out of the Anaheim peppers. I leave the membranes and seeds in my jalapenos for heat, remove them if you prefer. Roughly chop Anaheim pepper.

Add half of the charred tomatillos to the blender as well as half of the jalapeños, Anaheim peppers and half of the onions. Add lime juice, salt and garlic to one of the batches. Pour in a large stainless-steel pot, other materials can leave a metalic taste. Heat to boiling then reduce heat to a simmer. Simmer for about 10-15 minutes.

Ladle hot salsa into hot jars, leaving 1/2-inch head space. Remove air bubbles, wipe jar rim and place lid and ring on jar. Carefully place jars in boiling water bath canner. Water should be 1-2 inches above your jars. Repeat process until all jars are filled. Process jars for 15 minutes for altitudes of 0-1000 ft. Process jars for 20 minutes for attitudes of 1,001-6,000 ft. For altitudes greater than 6,000 ft. process for 25 minutes. When your processing time is up, turn off heat, remove canner from heat source and remove lid from canner. Let jars stand for 5 minutes then remove jars and place on a kitchen towel and allow to cool undisturbed for 12-24 hours. Store in a cool dry place for up to a year.

Enjoy!

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