Tomatillo Verde Salsa

Sterilizing your jars and rings, there are many ways to do this, here is a selection you can choose from, I do mine in the dishwasher ! Much faster!

Dishwasher Method

This method is great if you’re short on time. Wash the jars in the dishwasher and then simply leave them there until ready to fill. Keeping the door to the dishwasher closed keeps in the steam and heat. Remove the jars a couple at a time as needed.

Stove Top Method
1.Place your jars in a canner right side up.
2.Then, fill the canner with water, stopping an inch above the jars.
3.Bring the water to a boil and continue boiling for 10 minutes.
4.Reduce the heat and keep the jars in the hot water until you’re ready to fill them.

Tips:

If you live above 1,000 feet in altitude, add one minute of boiling time for each 1,000 foot increase in elevation.
Oven Method
1.Preheat your oven to 225 degrees Fahrenheit. Make sure to adjust the oven racks to accommodate the jar’s height.
2.Arrange your jars, lids, and bands on the cookie sheets. Leave space between them for the hot air to circulate. If you’re reusing Mason jars from previous years, remove the lids and bands from those jars so that everything is open and separated before you put your equipment in the oven.
3.Place the cookie sheets with your jars, lids, and bands on them in your preheated oven. Set a timer for 10 minutes, and do not remove anything or open the oven door before these 10 minutes have elapsed. If more than 10 minutes elapses, that’s OK, but 10 minutes at that temperature is all you need.
4.Turn the oven off and leave the jars, lids, and bands in the oven to keep them warm until you’re ready to use them for canning. Although 225 degrees is a comparatively low oven temperature, always use oven mitts or thick hand towels to handle anything you take out of your oven

in a small sauce pan boil about 2 c of water and remove from heat, place your lids in this water and leave until ready to seal your jars

Remove the dry outer husks from tomatillos; wash thoroughly. They do not need to be peeled or seeded.

Remove stems from peppers and chop roughly. No need to remove the seeds unless you prefer a milder salsa. The seeds and veins of the pepper is where the heat is at.

This is the Goya Adobo Spice I use in everything (almost) you can get it at Walmart,HEB,Hy=Vee and on the internet.

Combine all ingredients except cilantro in a large saucepan with 6 cups of water and stir frequently over high heat until mixture begins to boil, then reduce heat and simmer for 20-25 minutes, stirring occasionally.

Stir in cilantro. simmer for 10 mins.
Remove from heat

Using a blender,

carefully puree the tomatillos and water in batches until smooth.

Ladle hot salsa into clean, hot pint jars, leaving 1/2 inch headspace.
Remove air bubbles and adjust headspace if needed.
Wipe rims of jars with a damp clean rag,put canning lids and rings on fingertip tight.

Process in boiling water bath for 25 minutes.
Timing starts when water returns to a boil.

Adjust the heat of the tomatillo Verde Sauce by adjusting the jalapenos and green chilies. Less Jalapenos and more green chilies produces a milder sauce. And if its too hot for your taste, you can add sugar until its perfect for your taste buds !!!

Caution: Wear plastic or rubber gloves and do not touch your face while handling or cutting hot peppers. If you do not wear gloves, wash hands thoroughly with soap and water before touching your face or eyes.

Remove and set them upright on a towel to set for 12 hours. LEAVE THE RINGS ON, YOU WILL HEAR POPPING NOISES, THIS IS WHAT YOU WANT TO HEAR!!!
ONCE JARS HAVE SET FOR NO MORE THAN 12 HOURS, (VERY IMPORTANT) REMOVE THE RINGS, THIS IS THE ONLY WAY TO EVER KNOW IF YOUR JARS SEALED PROPERLY,OTHERWISE YOU WONT KNOW YOUR FOOD IS SPOILED UNTILL YOU SMEALL SOMETHING HORRIED IN THE CUPBOARDS! TRUST ME!!!

Date your jars with cute labels or just use a black permanent marker, use with in 3years of date ! And enjoy!!!!!!!