Salsa Verde and Chicken Tacos
Updated: Mar 30
(by Hannah Artman)
Cindy’s Salsa Verde (from Ball Complete Book of Home Preserving)
7 c. peeled, cored, and chopped green tomatoes
5 – 10 jalapeño, habanero, or Scotch bonnet peppers, seeded and finely chopped
2 c. finely chopped red onions
2 cloves garlic, finely chopped
1/2 c. lime juice
1/2 c. loosely packed, finely chopped cilantro
2 t. ground cumin
1 t. dried oregano
1 t. salt
1 t. freshly ground black pepper
In a large stainless steel saucepan, combine tomatoes, peppers, onions, garlic, and lime juice.
Bring to a boil over medium-high heat, stirring constantly.
Stir in cilantro, cumin, oregano, salt, and black pepper.
Reduce heat and boil gently, stirring frequently, for 5 minutes.
Remove from heat.
Ladle salsa into hot, sterilized jars, leaving 1/2 inch headspace.
Remove air bubbles and adjust headspace, if necessary.
Center lids on jar.
Screw bands down until resistance is met, then increase to fingertip-tight.
Place jars in canner, ensuring that they are completely covered with water.
Bring to a boil, and process for 20 minutes.
Remove lids, wait 5 minutes, then remove jars, cool, and store.
Makes 6 8-oz. jars or 3 pint jars.
Hannah’s Chicken Tacos
1 jar Cindy's salsa verde
1 bottle beer (preferably Mexican)
2 lb. boneless chicken breasts
salt and pepper to taste
cumin or Mexican chili powder to taste
tacos or rice
Place salsa verde, beer, chicken, salt, pepper, and spices in an instant pot for 12 - 14 minutes.
Alternatively, place in a large pot, and simmer until chicken is cooked.
Shred chicken, and serve in tacos or over rice.
(If you prefer a thicker mixture, add more chicken and/or less beer.)
I like to top with pickled onions or sautéed mushrooms and cheese.
Tip: Use jackfruit instead of chicken for a vegetarian option.