Salsa Verde

Well, guys, apparently I've been in the mood for Mexican food lately! No shock there, as I'm almost always in the mood for Mexican food. I'm also in total canning mode, so I'm jarring up all the produce I can get my hands on. With those two things combined, I just had to make some Salsa Verde this week!

This stuff is so good. It's nice and tangy, a little bit spicy, and completely delicious. I only made one batch this time around, but I love this Salsa Verde so much, that I won't be the least bit surprised if I decide to make another batch next weekend.

Now, if you're not into canning, you should still definitely check out this recipe! You can do all the steps up to the actual canning process, and then call it a day. If you're doing that, you may also want to quarter the recipe as this makes enough for 4 pint jars. 1 pint jar is just about perfect to simmer some chicken in, make enchiladas with, or just devour with some tortilla chips!

Before I jump into the recipe, I want to thank you guys for always having such nice things to say about my food photography and recipe posts! I love writing about all sorts of things, but blogging has really shown me that I LOVE food photography. So, thanks for drooling over the photos right along with me!

Anyway! Recipe time!

Salsa Verde- Makes 4 pint jars
from Canning for a New Generation

Ingredients:
- 3 1/2 pounds tomatillos, papery husks and stems removed, rinsed
- 1 medium white onion (4 ounces), peeled and cut into 1-inch chunks
- 5 large serrano chiles (2 ounces)
- 5 large cloves garlic, peeled
- 1 firmly packed cup roughly chopped fresh cilantro
- 2/3 cup fresh lime juice
- 1 tablespoon pure kosher salt, or to taste

Preheat the oven to 500°F.

Prepare for water-bath canning:

Sterilize the jars and keep them hot in the canning pot, and put the flat lids in a heatproof bowl.

Put all the vegetables in a single layer in baking dishes, or on rimmed baking sheets, and roast for 20-35 minutes, turning occasionally, until blackened in spots and the tomatillos are soft, collapsed, and leaking. Working in batches, puree the vegetables and their juices, along with the cilantro, in a blender, covering the lid with a towel to prevent the hot liquid from erupting. (You can also use a stick blender to do this right in the pan you'll use next. It saves me from many burns!) Put the puree in a wide, 6- to 8-quart preserving pan or other nonreactive pot and stir in the lime juice and salt. Bring to a boil.

Ladle boiling water from the canning pot into the bowl with the lids. Using a jar lifter, remove the sterilized jars from the canning pot, carefully pouring the water from each one back into the pot, and place them upright on a folded towel. Drain the water off the jar lids.

Ladle the hot salsa into the jars, leaving 1/2 inch headspace at the top. Use a damp paper towel to wipe the rims of the jars, then put a flat lid and ring on each jar, adjusting the ring so that it's just finger-tight. Return the jars to the water in the canning pot, making sure the water covers the jars by at least 1 inch. Bring to a boil, and boil for 5 minutes to process. Remove the jars to a folded towel and do not disturb for 12 hours. After 1 hour, check that the lids have sealed by pressing down on the center of each; if it can be pushed down, it hasn't sealed, and the jar should be refrigerated immediately. Label the sealed jars and store.

Well, that's it for canning for the day! I'm off to celebrate my birthday with my family at the Evergreen State Fair!

I hope you enjoyed checking out this recipe!

Til next time!

-Becca

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