Salsa Verde (Green Salsa Sauce) DIY Fast And Easy

Source Roasted Tomatillo & Jalapeno Salsa Verde

Salsa Verde (Green Salsa)

I double all the ingredients which will make 2 pints of fresh Salsa Verde. I have amended the original recipe to better fill my taste for Salsa Verde sauce. My additions are high lighted in green text.

Roasted Tomatillo & Jalapeno Salsa Verde
Ingredients: Makes 1 pint
4 tomatillos 10 for 2 pints
1 small jalapeno 4 hot or mild, it’s your choice, for 2 pints
1 clove garlic 4 – 6 cloves for 2 pints
1/4 cup olive oil 1/4 cup plus 1 tablespoon for 2 pints
1/8 teaspoon cumin 1/2 teaspoon for 2 pints
Juice of 1 lime 2 or 3 for 2 pints
1 bunch cilantro 2 or 3 bunches for 2 pints
1/2 tablespoon salt 1 tablespoon for 2 pints
1/2 of a strong flavored onion for 2 pints.
I serve my Salsa Verde with or on homemade Tacos, Burritos, Pinto beans, Breakfast eggs all styles, and as a dip with fresh ripe Avocado wedges and Corn chips.

Directions:
Preheat the oven to 450 F. Place the tomatillos (skins removed and rinsed), jalapeno and garlic into a small oven-proof dish or skillet. Drizzle with 1/4 cup olive oil. Roast them in the oven for about 15 minutes, turning once. Once they’ve finished roasting, place the tomatillos, garlic and jalapeno (stem removed) into a small food processor along with all the oil and liquid from the roasting dish. (You may also halve the jalapeno and remove the seeds for a more mild salsa.) Add the cilantro, cumin, lime juice and salt to the food processor, and blend the ingredients for about 30 seconds or so. Enjoy salsa right away or store in mason jars in the fridge.

Fill 2 pints jars to with in 1/2 inch of their tops.
Snugly secure lids and screw rings.
Process in a boiling water bath for 15 minutes.
Allow to cool over night.
Age for 14 days or more then enjoy your Salas Verde. Keep refrigerated after opening your canned Salsa Verde.

Here is another Salsa Verde recipe that I like but not sure how well the avocado will stand up to canning. This one well may be better served fresh, hand/home made in your kitchen.

Salsa Verde
2 garlic cloves, minced
1/4 cup capers, drained
1/2 cup purple onion, chopped
Zest of one lime
Juice of one lime
1 (or more) Jalapeno pepper, seeded
1 ripe avocado
1 cup packed fresh parsley, chopped
1 + 1/2 cups packed fresh cilantro, chopped

Directions:
Add all ingredients into a blender or food processor and blend until desired consistency is achieved. Adjust seasonings as desired.

It just doesn’t get any easier or faster than this.

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