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Salsa Verde--canning Recipe

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)12.1462
Energy (kCal)386.075
Carbohydrates (g)72.5824
Total fats (g)8.3433
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Prepare canner, jars and lids. | 2. In a large stainless saucepan combine all the ingredients. | 3. Bring to a boil, reduce heat to medium high heat, stirring often to prevent sticking. | 4. Cook for 10 minutes. | 5. At this point I puree half the batch (I use an immersion blender). | 6. Ladle hot salsa into hot jars leaving 1/2 inch head space. | 7. Wipe rims, center lids and screw on band to fingertip tight. | 8. Place jars in canner, cover and bring canner to a boil. | 9. Process for 15 minutes. | 10. Turn off heat, remove lid of canner and let jars sit for 5 additional minutes. | 11. Remove jars, cool, label and store. | 12. I get 2 full and 1 half pint from this recipe. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    tomatillo 5 1/2 cups chopped husked 232.32 42.3984 6.9696 7.4052
    onion 1 cup chopped 64.0 14.944 1.76 0.16
    hot pepper 1 cup chopped 60.0 14.19 3.0 0.3
    white vinegar 1/2 cup 21.42 0.0476 0.0 0.0
    garlic clove 4 chopped - - - -
    cumin 1 teaspoon ground 7.875 0.929 0.374 0.4677
    salt 1/2 teaspoon - - - -
    pepper flake 1/2 teaspoon - - - -
    cilantro 2 tablespoons chopped 0.46 0.0734 0.0426 0.0104

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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