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Salsa Verde

Salsa Verde

I’ve got great friends and neighbors! Two friends had more than enough tomatillos this year and shared the rest with me and one of them had a recipe for Salsa Verde.

The last batch of red salsa I made wasn’t hot enough for Fly Boy or Son1, so this time I left some of the seeds in …. we’ll see what they think now!

This recipe comes from Carol Jean Gibson who is an economist at the Utah State Extension Service.

Yes, I use a steam canner. The FDA says no, but Utah State Extension Service says it’s okay with precautions. You can find the info here.

Green Tomato Salsa
5 cups green tomatoes or tomatillos, chopped
1 1/2 cups long green chilies (Anaheims are a good choice), seeded and chopped
1/2 cup jalapenos, seeded and chopped
4 cups onions, chopped
1 cup bottled lemon or lime juice (must be botled to guarantee acidity)
6 cloves garlic, finely chopped
1 Tablespoon ground cumin (optional)
3 Tablespoons oregano leaves (she substitutes 1/2 cup well pressed fresh chopped cilantro)
1 Tablespoon salt
1 teaspoon black pepper

Mix, then bring to a boil in large pan and simmer 20 minutes (She simmered it for more like an hour and a half).

Before canning she runs it through the blender

Can in pints, 20 minutes with usual precautions.

I followed the directions, but forgot the pepper. It smelled wonderful while it was cooking on the stove!

My friend told me that you can substitute lemon or lime juice for vinegar, which I didn’t know. Of course, it makes sense.

Here’s how they stack up on the pH scale.
Lime Juice: 2.0-2.35
Lemon Juice: 2.0-2.52
Vinegar: 2.4-3.40

Tomatoes: 4.5

I might try substituting lemon and lime juices for vinegar more often. We like the citrus flavor alot in this house!

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