Making and canning your own salsa from scratch is much easier than you think – and a great way to use summer's best produce.
- Portion size 8 servings
- Credits : Canadian Living Magazine: September 2011
- 4 sweet green peppers (2 lbs/900 g)
- 6 jalapeno peppers
- 6 cups chopped tomatillos (about 2 lb/900 g)
- 2 cups chopped white onions
- 4 cloves garlic minced
- 2/3 cups white wine vinegar
- 3 1/2 teaspoons salt
- 1 tablespoon granulated sugar
- 1 teaspoon ground coriander seeds
- 1 teaspoon ground cumin
- 1/4 teaspoon pepper
- 3/4 cups finely chopped fresh cilantro
- 1/2 cup finely chopped fresh parsley
- 1/4 cup lime juice
MethodOn baking sheet, roast green peppers and jalapeno peppers in 475ºF (240ºC) oven, turning once, until charred, about 30 minutes. Let cool. Peel, seed and chop.
In large saucepan, combine green and jalapeno peppers, tomatillos, onions, garlic, vinegar, salt, sugar, coriander seeds, cumin and pepper; bring to boil, stirring.
Reduce heat to medium; cover and simmer for 5 minutes. Uncover and simmer, stirring occasionally, until no longer watery, about 30 minutes.
Stir in cilantro, parsley and lime juice; simmer for 3 minutes.
Fill hot 1-cup canning jars, leaving 1/2-inch (1 cm) headspace. Cover with prepared discs. Screw on bands until resistance is met; increase to fingertip tight. Boil in boiling water canner for 20 minutes.
Turn off heat. Uncover and let jars stand in canner for 5 minutes. Lift up rack. With canning tongs, transfer jars to rack to let cool, about 24 hours. Makes 8 cups.
Nutritional facts Per serving: about
- Sodium 63 mg
- Protein trace
- Calories 5.0
- Total fat trace
- Potassium 31 mg
- Cholesterol 0 mg
- Saturated fat 0 g
- Total carbohydrate 1 g
- Folate 1.0
- Vitamin A 1.0
- Vitamin C 7.0