Ball Blue Book Salsa Verde

Chopped 1 1 4 c cider vinegar 1 tb salt 5 c green pepper s. Ingredients 3 garlic. Mix everything together in a large saucepan and bring to a boil.

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Chopped 2 tb cilantro.

Ball blue book salsa verde. Optional 2 1 2 c hot pepper s. Salsa recipes in the all new ball book. Reduce heat and simmer for 10 min. Peeled and chopped 5 c onion.

Tomatillos husks removed 2 medium size white onions each cut into 8 wedges 2 jalapeño or serrano peppers 6 garlic cloves peeled 1 2 cup lime juice about 6 limes 1 4 cup coarsely chopped fresh cilantro leaves 2 tsp. To achieve a deep slightly smoked flavor while canning salsa verde i did two things. You will need 4 lb. Blue book guide to preserving and is intended to make approximately two pints of salsa verde.

Ladle into warm pint canning jars put on lids and rings and process in a boiling water bath for 15 min. Chopped 10 c tomatoes. Many salsa recipes in this all new book use fresh as opposed to bottled lime juice. This recipe originated from the ball.

Black pepper 3 ball pint 16 oz glass. Using a recipe i slightly adapted from the ball blue book guide to preserving this tomatillo salsa verde is a keeper. The only adaptations i made to the recipe were the spices and types of peppers. Minced 1 ts hot pepper sauce.

We ve got a dedicated page on the fresh lime juice salsas. This is a departure for both ball and the field of home canning.