Food > Recipe Directory > Courses/Meal Type > Condiments/sauces > Green Garden Salsa
Green Garden Salsa Recipe
Green Garden Salsa
Ingredients
- 3 cups (750 mL) chopped tomatillos or seeded green tomatoes
- 3 cups (750 mL) chopped green sweet peppers (cubanelle and/or bell)
- 3 cups (750 mL) finely diced cored (unpeeled) pickling cucumbers or English cucumbers
- 2 cups (500 mL) chopped white onion
- 2 cups (500 mL) diced seeded green hot pepper
- 4 cloves garlic, minced
- 1/2 cup (125 mL) white wine vinegar or cider vinegar
- 3-1/2 tsp (17 mL) salt
- 1 tbsp (15 mL) granulated sugar
- 1 tsp (5 mL) ground coriander seeds
- 1 tsp (5 mL) ground cumin
- 1/4 tsp (1 mL) black pepper
- 3/4 cups (175 mL) finely chopped fresh coriander
- 1/2 cup (125 mL) finely chopped parsley
- 1/4 cup (60 mL) lime juice or lemon juice
Preparation
In large saucepan over medium-high heat, bring tomatillos, sweet peppers, cucumbers, onion, hot pepper, garlic, vinegar, salt, sugar, coriander seed, cumin and black pepper to boil, stirring. Reduce heat to medium and simmer, covered, for 5 minutes.
Uncover and continue simmering, stirring occasionally, until no longer watery, about 20 minutes. Stir in fresh coriander, parsley and lime juice; simmer for 3 minutes.
Ladle into 4 sterilized 500 mL canning jars, leaving 1/2-inch/1 cm headspace and stirring to release any air pockets. Seal with prepared discs and bands. Process jars, immersed in boiling water, for 20 minutes. Let sit at least 1 week before opening. Refrigerate after opening.
Makes four 500 mL jars.
- Serving(s)
| Per 1 tbsp (15 mL): about | |
|---|---|
| Calories | 5 |
| Protein | Trace |
| Fat (total) | 0 g |
| Sat. Fat | 0 g |
| Carbohydrate | 1 g |
| Fibre | Trace |
| Cholesterol | 0 mg |
| Sodium | 60 mg |
| Potassium | 29 mg |
| Iron | 1 % RDI |
| Vitamin A | 1 % RDI |
| Vitamin C | 8 % RDI |
| Folate | 1 % RDI |
Also in this menu:
Source
Homemakers Magazine: September 2009
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