In article >,
sf > wrote:

> On Mon, 30 Sep 2013 21:38:50 -0700, Marcella Peek
> > wrote:
>
> > I'm making a batch of tomatillo salsa tomorrow and then I'm calling it
> > the end of canning for the year. We did quite a bit more than usual and
> > dang it's hard work.
>
> Please post your salsa recipe!

I used this salsa verde recipe:

http://souschefseries2012.com/detail/scs/14536

I changed the fresh lime juice to bottled lemon (the old canning safety
acid issue) and used 2 T per pint of salsa to assure high enough acidity
and cut down on the cilantro for the same reason (using 1/3 bunch of
leaves only).

I packed it into half pint jars and water bath processed them for 15
minutes. I tripled the recipe and it made 7 half pint jars plus perhaps
a 1/2 cup left over to enjoy right away.

If I weren't canning it I would definitely use fresh lime juice instead.


marcella