Salsa Verde

[wprm-recipe-jump]    [wprm-recipe-print]

Every summer Salsa Verde is the culmination of all that I have spent hours on growing in the garden.

You see every spring I set out to plant tomatoes, peppers and onions all with the intent on making the salsa verde in the fall, around the end of September, when everything is ready to be canned.

This all started because one year, I had a very late growing season, so at the end of September, I was picking bushels of green tomatoes to get them in before the freeze.
I picked and picked and kept them in my root cellar, along with the onions, and all the ripe peppers, it all came together so beautifully, so I knew there must be something I needed to do with my bounty.

I must have canned for a week straight, because I had such a big harvest, I think on the 6th day my eyes began to cross and I was a canning robot there for awhile. You know that rhythm that canners get in, the chopping, and cooking, filling jars, and boiling, its the life cycle of canning for sure.

My favorite ingredients besides all the green tomatoes, peppers and onions, are the cumin, chili powder, and red pepper flakes, I luv how the flavor profile comes thru even to the last jar.

Print Recipe

Salsa Verde

Author: Long Ears Farm Cooking Method: canning Cuisine: Mexican Courses: Salsa

Difficulty: Intermediate Prep Time 40 mins Cook Time 34 mins Total Time 1 hr 14 mins

Servings: 6

Best Season: Fall

Description

My favorite ingredients besides all the green tomatoes, peppers and onions, are the cumin, chili powder, and red pepper flakes, I luv how the flavor profile comes thru even to the last jar.

Ingredients

Servings

• 20-25 large green tomatoes
• 3 onions
• 8-10 anaheim chile peppers
• 4 poblano chili peppers
• 2-4 whole garlic cloves
• 2 cilantro (cilantro bunches)
• 3-4 jalapeno peppers
• 1 cup roasted green chilis (if locally available)
• 1 tbsp cumin
• 1-2 tbsp chili powder
• ¹⁄₄ cup lime juice
• ¹⁄₄ cup white vinegar

Instructions

1. Simmer lids in hot water in saucepan over medium heat, until ready to place them on jars. Sterilize jars in 20 quart stock pot or canning pot by simmering in boiling water over medium heat 10+ minutes. Keep them hot until you use them. Chop, dice all ingredients, add lime juice and vinegar add everything to your large stock pot. Cook at a gentle boil until ingredients have softened and texture is smooth. Fill your jars, adding bands and lids. Leave 1/4 inch headspace. Return filled jars to rack in 20 quart stock pot, then lower down into hot water. Make sure there is enough water in pot that there is at least 1 inch of water above the jars. If necessary, add more HOT water. Place lid on your pot, and bring to a gentle boil. Boiling time will vary depending on where you live based on your altitude. Remove jars from water bath, and set on counter waiting for the popping sound of success

Note

You know at the end of the summer you have all these green tomatoes staring at you. Well seize the tomato and turn it into Salsa Verde. This just gets better with age, as all those flavors really blend in that jar over time. This is a lesson in patience.