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Tomatillo Salsa Verde
Cook Time: 25 mins
Ingredients
Directions
Preheat oven to 415 F
- In a stainless steel saucepan tomatillos, chilies, onions, lemon juice, and garlic and bring to a boil, boil for 10 min.
- Add remaining ingredients to a saucepan and blend with a hand blender until smooth.
- Pour salsa into clean jars, leaving 1/2 inch headspace.
- Debubble and wipe down the rim of each jar.
- Place a new canning lid and screw on a ring.
- Place in a water bath canner and boil for 20 min.
- Turn off heat and let jars cool in a water bath canner for 5 minutes.
- Remove jars from the canner and set them on a clean kitchen towel for 24 hours.
- Once cool, remove rings, wipe down jars, and put in the pantry to enjoy whenever. Keeps for 18 months.