Green Chili Salsa Recipe For Canning

Combine tomatoes onions vinegar tomato paste green bell peppers red bell peppers banana peppers sugar garlic pickling salt and black pepper in a large stockpot.

Green chili salsa recipe for canning.

This canning recipe provides ample stores to enjoy the flavor year round. Cover and chill in the refrigerator until serving. Process time at altitudes of. This tangy green salsa gets bright flavors from tomatillos and roasted hatch chiles for a smooth dipping sauce that is also excellent in baked dishes.

Use a canning funnel and ladle hot salsa into jars leaving a 1 2 inch head space. The only changes you can safely make in this salsa recipe are to substitute bottled lemon juice for the vinegar and to change the amount of pepper and salt. 1 001 6 000 ft. Recommended process time for tomato and green chile salsa in a boiling water canner.

Step 2 sterilize the jars and lids in boiling water for at least 5 minutes. Recommended process time for tomato and green chile salsa in a boiling water canner. I am making salsa verde as the green salsa from mexican cooking with ingredients of tomatillos garlic jalapeño peppers green peppers lime juice and salt. To continue canning bring salsa to a boil.

Fill with water and boil the jars for 10 minutes to sterilize. Place the jars on the canning rack in the pressure canner. Warm your lids in a small pot of water over low heat. In a food processor place tomatillos shallots garlic green chile peppers cilantro jalapeno pepper and salt.

Salsa verde translates from the spanish to green sauce. Mix cilantro into salsa. Ladle salsa into hot sterile jars leaving 1 2 inch headspace. Preserve via canning or inside a plastic container with a lid.

0 1 000 ft. Bring to a boil reduce heat to simmer and cook for 30 40 minutes stirring occasionally. Process in a boiling water bath for 15 minutes then turn off the burner under the canner remove the lid and let sit for 5 minutes. Combine everything in a large pot mixing well.

Clean and roast the peppers the serranos the tomatillos and the garlic cloves. Blend until getting a sauce. Add 1 4 cup of water and place all ingredients inside the blender including the seasonings and the cilantro. This salsa can be served fresh but by adding vinegar you are able to can the salsa verde with the hot water bath canning method.

Using the pulse setting coarsely chop.