Fiery Green Hell Salsa Verde
This Fiery Green Hell Salsa Verde is an exquisite blend of vibrant tomatillos and spicy habanero peppers, designed to tantalize your taste buds and preserve the heat of summer all year long. With a hint of smokiness from chipotle chiles and a burst of freshness from herbs, this salsa brings a delightful balance of spice and acidity. Perfect for dipping, drizzling, or enhancing any dish, it’s a must-have versatile condiment. The addition of lemon and lime juices not only adds zest but also ensures the salsa stays preserved, making it shelf-stable for months. For those who prefer a milder flavor, substituting bell peppers provides a sweet alternative without sacrificing the rich texture and vibrant flavor profile. Enjoy it with tortilla chips, as a taco topping, or even as a marinade for grilled meats!
N/A
Servings
144
Calories
12
Ingredients
Ingredients
Tomatillos
3 lbs (cut into quarters)
Habanero Peppers
2 (seeds removed, diced)
Onions
2 (diced)
Garlic Cloves
3 (minced)
Chipotle Chiles in Adobo
2-4 (finely chopped)
Fresh Parsley or Basil
1 cup (roughly chopped)
Bottled Lemon Juice
1/4 cup (none)
Cumin
1-2 teaspoons (optional)
Vinegar
1/4 cup (none)
Salt
2 teaspoons (none)
Black Pepper
1 teaspoon (none)
Lime
1 (finely shredded zest and juice)
Instructions
1
Prepare your canner, jars, and lids by washing them in hot soapy water and sanitizing them.
2
In a food processor, combine the tomatillos, habanero peppers, onions, and garlic. Pulse until the mixture is finely chopped, but not pureed; work in batches if necessary to avoid overloading the processor.
3
Add the chipotle chiles, parsley or basil, lemon juice, vinegar, cumin (if using), salt, black pepper, lime zest, and lime juice to the food processor and pulse again until well combined.
4
Transfer the mixture to a large stainless steel saucepan. Over medium-high heat, bring the mixture to a boil while stirring frequently to prevent sticking.
5
Once boiling, reduce the heat and simmer for 10 minutes, stirring regularly. The salsa should thicken slightly.
6
Ladle the hot salsa into prepared hot jars, leaving a 1/2 inch headspace at the top. Wipe the rims of the jars with a clean cloth to remove any residue.
7
Center the lids on the jars and secure the bands to fingertip tightness.
8
Carefully place the jars into the canner, ensuring they are covered by at least 1 inch of water. Cover and bring to a rolling boil.
9
Process the jars for 15 minutes. After the time is up, turn off the heat, remove the lid, and let the jars sit in the canner for an additional 5 minutes.
10
Using jar tongs, remove the jars from the canner and place them on a clean cloth or cooling rack. Allow them to cool completely, then label and store in a cool, dark place.
Nutrition Information
2g
Fat
28g
Carbs
3g
Protein
6g
Fiber
4g
Sugar
Frequently Asked Questions
Frequently Asked Questions
What is Fiery Green Hell Salsa Verde?
It is a vibrant blend of tomatillos, habanero peppers, and smoky chipotle chiles designed to preserve the heat of summer in a shelf-stable condiment.
Is this salsa verde very spicy?
Yes, it is quite spicy as it contains both habanero peppers and chipotle chiles in adobo.
How can I make a milder version of this salsa?
You can substitute the habanero peppers with bell peppers for a sweet alternative that maintains the texture without the intense heat.
What are the primary ingredients?
The main ingredients include 3 lbs of tomatillos, habanero peppers, onions, garlic, and chipotle chiles.
How many calories are in a serving?
There are approximately 144 calories per serving.
Can I use fresh lemon juice instead of bottled?
The recipe specifies bottled lemon juice, which is generally recommended in canning to ensure consistent acidity for safety.
What herbs can I use in this recipe?
You can use either 1 cup of roughly chopped fresh parsley or fresh basil.
How long do I need to process the jars in the canner?
The jars should be processed in a boiling water canner for 15 minutes.
What is the recommended headspace for the jars?
You should leave a 1/2 inch headspace at the top of the jars.
Do I need to puree the salsa?
No, the instructions suggest pulsing the ingredients until finely chopped but not completely pureed.
How many habanero peppers are used?
The recipe calls for 2 habanero peppers, with the seeds removed and diced.
How long should I simmer the salsa before canning?
The salsa should be simmered for 10 minutes after it reaches a boil.
What is the purpose of the 5-minute rest in the canner?
Allowing the jars to sit for 5 minutes after processing helps the seals form correctly and prevents siphoning.
Is this salsa recipe gluten-free?
Based on the ingredient list of fresh vegetables, herbs, and vinegar, this recipe is naturally gluten-free.
How much fiber is in each serving?
Each serving contains 6g of dietary fiber.
Can I use this salsa as a marinade?
Yes, it is a versatile condiment that works great as a marinade for grilled meats.
What type of vinegar should I use?
The recipe calls for 1/4 cup of vinegar; typically, white distilled or apple cider vinegar with 5% acidity is used for canning.
How many garlic cloves are needed?
The recipe requires 3 minced garlic cloves.
Does this salsa contain fat?
Yes, it contains approximately 2g of fat per serving.
How much sugar is in the salsa?
There are 4g of sugar per serving.
Is cumin required for this recipe?
The cumin (1-2 teaspoons) is listed as an optional ingredient.
How do I prepare the tomatillos?
The tomatillos should be husked, washed, and cut into quarters before processing.
What gives the salsa its smoky flavor?
The smokiness comes from the 2-4 finely chopped chipotle chiles in adobo.
How many onions are used?
The recipe calls for 2 diced onions.
Can I use lime juice?
Yes, the recipe uses both the finely shredded zest and the juice of one lime.
Is the salsa shelf-stable?
Yes, if processed correctly in a water bath canner, it can be stored in a cool, dark place for months.
What kind of saucepan should I use?
A large stainless steel saucepan is recommended for boiling the mixture.
How many ingredients are in the recipe?
There are 12 ingredients in total.
What is the carbohydrate count per serving?
There are 28g of carbohydrates per serving.
How much salt is added?
The recipe uses 2 teaspoons of salt.