Tired of bland, store-bought salsa? Craving that vibrant, fresh taste of authentic salsa verde but don't have the time to chop a mountain of tomatillos? Then you're in the right place! This recipe will guide you through making your own incredible canned salsa verde, a flavorful explosion that's perfect for everything from tacos and burritos to eggs and chips. It's a delicious and convenient way to elevate your homemade cooking game. This easy recipe is perfect for busy weeknights, and the results are far superior to anything you'll find in a can at the grocery store!
Ingredients:
- 2 pounds tomatillos, husked and rinsed
- 1 large white onion, roughly chopped
- 4-6 jalapeños, stemmed (adjust to your spice preference – remove seeds for milder salsa)
- 4 cloves garlic, peeled
- 1/2 cup chopped cilantro
- 2 tablespoons lime juice
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Equipment:
- Large pot
- Blender or food processor
- Sterilized canning jars (pint-sized are ideal)
- Canning lids and rings
Instructions:
Step 1: Prepare the Ingredients
Begin by thoroughly rinsing the tomatillos under cold water to remove any dirt. Roughly chop the onion, jalapeños, and garlic. This doesn't have to be perfect; a rough chop will work wonderfully in the blender.
Step 2: Simmer the Vegetables
In a large pot, combine the tomatillos, onion, jalapeños, and garlic. Add about 1/2 cup of water to the pot. Bring the mixture to a boil, then reduce heat and simmer for about 15-20 minutes, or until the tomatillos are softened and easily pierced with a fork. This step concentrates the flavors and creates a richer salsa.
Step 3: Blend the Salsa
Carefully transfer the cooked vegetables to a blender or food processor. Add the cilantro, lime juice, cumin, salt, and pepper. Blend until smooth, or leave slightly chunky depending on your preference. Taste and adjust seasonings as needed. You might want to add more lime juice for extra zing or a pinch more salt for better flavor.
Step 4: Canning the Salsa Verde (Optional)
This step is optional if you want to enjoy your salsa fresh, but canning allows you to store it for longer periods. If you're canning, ensure your jars and lids are properly sterilized. Ladle the hot salsa into the sterilized jars, leaving about 1/2 inch of headspace. Wipe the rims of the jars clean, place the lids and rings on, and tighten fingertip-tight.
Process the jars in a boiling water bath for 15 minutes (adjust according to your altitude – consult a canning guide for specifics). Allow the jars to cool completely. You should hear a satisfying "pop" sound as the jars seal.
Step 5: Enjoy Your Homemade Salsa Verde!
If not canning, store your salsa in an airtight container in the refrigerator for up to a week. If canned properly, your salsa verde can last for months in a cool, dark pantry.
Cooking Tips and Variations:
- For a smoother salsa, strain the blended mixture through a fine-mesh sieve.
- Add a touch of sweetness with a teaspoon or two of sugar or honey.
- For a spicier kick, add more jalapeños or a pinch of cayenne pepper.
- Experiment with different herbs, such as oregano or epazote.
- Roasted tomatillos add a smoky depth of flavor; simply roast them before following the recipe.
Nutritional Information (per serving, approximate):
- Calories: Around 50-70
- Fat: 1-2g
- Protein: 1-2g
- Carbohydrates: 10-15g
- Fiber: 2-3g
This canned salsa verde recipe is a great example of delicious and healthy meal prep. It's a simple way to enjoy fresh flavors all year round. Whether you're a beginner or experienced cook, this recipe is a winner! Enjoy!