As a New Mexican, I'm super excited that you got the experience of cooking authentic mexican cuisine. Theres nothing quite like Hatch Chiles.

When you tasted the chili mixture your reaction was priceless. I loved it. Thank you for sharing!

I grow tomatillos every year for Chili Verde. I usually freeze but this year will can them.

Hi Rose, I REALLY like your videos and recipes. Especially the science and logic behind the things that count. I'm going to be making your salsa Verde today. I bought 10# of tomatollos. Yes, I've been accused of being an over achiever. However, I'm going to save enough back to can the Green Chili Chicken tomorrow. Keep doing what y'all are doing and give each other a hug from me. Judy in Texas 🙏🇺🇲

What a lovely recipe, with many of my favorite flavors. One thing you mentioned is that for your family member who loves heat, you would use jalapenos, however, jalapenos are much less hot than serranos. 🤔 I like that this is kind of a small batch, less intimidating to start for someone who hasn't taken up canning yet (but has all the equipment).

Did this recipe today and it turned out great! My first time canning too and they all sealed. Thanks for your wonderfully easy to follow videos.

I use my last of the crop green tomatoes to make my Salsa Verde. It’s good according to all my family. Yours looks delicious. Thank you for sharing!

Thank you for doing this video, it has inspired me to use this oven roasting method this time with my home grown tomatillos instead of the boiling method. Keep up the great work...new subscriber here.

I love how you saved the extra hot peppers for your eggs! I save everything to use later!! I even saved my peach peels last week and dehydrated them, then mixed in with some turbanado sugar. Yummy on oatmeal or instead of cinnamon toast!!

Getting ready to make this, and have it made it before with your formula. Love your video!! Thanks!! 👍😎👍

I found you early this year and love watching what you are doing with the science behind it. I am a long time gardener and caner going back to only have the ball books and Putting Food Bye and Stocking Up in the 70s. Finding so much more on line and especially here over the last 10 of my retirement years. Thank you.

Making this today. Thanks for the video. I love all of them, and have been on a canning spree since the new year.

I can't wait to try this recipe! Thank Rose! Update just made it! It turned out wonderful!! So easy and delicious! 😋 Thank you again Rose! ♥

You are so adorable! Thank you for this video. My first year trying this, I can not wait!

Thank you for another good recipe and demonstration. I agree with the others..not editing out the real stuff is what makes your videos so much fun. One time Old Alabama Gardener did a taste test and for a split second grimaced then grinned real big..said it actually tasted good but had always wanted to do that. I sure miss him. I'll check out your chipotle salsa verde next. Jesus bless.

You’ve given me my first laugh of the day!

Ps you reaction to the seranos I enjoyed. Many years ago traveling for business in Mexico. We were wined and dined by the host. I was sitting next to a female (unusual in Mexico at the time) from the company. I had ordered something and found spots that were really hot and traced it down to a small green chili hidding under the main dish. I asked the lady what was it, she says that is a serano pepper. I mentioned that they are good but quite hot. She said 'Even we do not eat those'

I soooo love your videos

Thank you for the great recipe and for pronouncing tomatillo and salsa verde properly 😊, making this today

If you use a melon baller to scrape the seeds and veins out it's a lot faster. I just learned this after years of roasting green chilies. Love your channel!!!

Thank you for another wonderful video! I'm going to buy some tomatillos & make this!

So glad I found this video.

Wonderful video! Thank you

Thank you for doing this video ❤️

Im new to canning. I love your video!

Thank you for the video. I made this several years ago. I watched a video yesterday for this salsa but she pressure canned hers. I asked why in my comment but haven't heard back as of yet. I will definitely be making this again 🥰

THANK YOU SO MUCH.. I WILL FOLLOW YOUR LEAD.. AND ENJOY .. GOD BLESS YOU BOTH..

Thank you for the canning tips. I don't know, leaking the spoon and putting it back, not kosher to me but, it is a great recipe, imagine being from Mexico and never had canned tomatillos before. 😀

thank you very much i was locking for this for a long time

Can't have green chicken chili without this. Wa hoo!!!

I love this idea for roasted salsa verde. I know that precise amounts are important for safety reasons, and I want to use more than a panful of roasted veggies (I bought too many - ha ha) but I can't find recipe measurements for this delicious looking canning recipe. Do you have them somewhere I can find them? Thanks for all that you do!

I will try this for my husband and I. We love Mexican food.

Yum! I want to make this

YOUR PROCESSER IS SO COOL!!!!!!!!!!!!!

What a great presentation! I love your recipe and will definitely make it once my home grown tomatillos are ready which is soon I hope! Thanks for sharing!

Paul's Rule of Thumb sent me over. I have been wanting to try growing tomatillos for Salsa Verde. I really like your food processor!

Saludos joven y gracias

jajajaja me rei un poco cuando probo el picor de la salsa., gracias de nuevo

Here’s an idea for storing the leftover serranos. This is what I do with leftover tomato paste: Spread your mixture on a sheet of parchment and freeze it. Roll it up and store it in the freezer in a zip top bag or a sealed container. Then when you want to use some you can just break off shards and add them to your dish where they will melt and blend in quickly.

I’m a native Texan and I love me some hatch green chilies!!

Nice job..

Think I'll give this a try with some of my jalapeños. We've got some hot ones!

I love your channel. I watch your videos sometimes incessantly just to relax. These videos are so informative. I was wondering a couple of things. Will you be letting us all know when your book is ready for sale and how we can purchase it? Will there be a pre-sale/pre-order? Also is there any way you can make a list of equipment and gadgets for use? For example, what kind of food processor is this? What equipment do you need for water bath canning? And for pressure canning? Maybe include equipment for bread baking including the mill? I am sure there more things that would help? Have you thought of having a "store" on Amazon? I m asking all this because sometimes written lists are easier sometimes. Please don't take any of these requests as any kind of criticism because it is not meant that way. I'm sure you are incredibly busy. I just really find so much value in your videos. Thank you so much for all you have done.

thank you

Loved the recipe and have a general question about the rings/bands on anything water bathed or pressure canned. After the jars have cooled do you remove the rings before storing the canned items, whether it be Ghee, salsa verde or meat and veggies/fruits? I see some people take the rings off and others leave them on, then store properly... where ever that may be. I watched your Ghee video and loved it as well, I've got a lot to make and need to know if the bands come off or stay on. Regardless of any type food for water bath/pressure canning and vacuum sealing jars with attachment (Dry canning, I guess)? Thanks for sharing, I really enjoyed it! You made me chuckle when you made that face from the heat. Ha ha ha

First time canning - I used a pot that was not tall enough. There was only about 1/2 inch of water covering the jars/lids - do you know if that will be a problem? Love your video!

I’m from El Paso! ❤❤❤

I don't care for heat or spicy. I love it for my homemade enchiladas. Is it okay to omit the hot peppers?

We just pulled out our tomato plants for the year and we have lots of green tomatoes in a box that I don’t want to throw away.Could I make this salsa with green tomatoes from our garden? Using the same recipe? Would it taste as good? Could I still use it for chili verde? Is there a big difference in taste?

you really cracked me up with tasting the hot chilis lol. I really enjoy your channel and watch it quite regularly. i would love to make this but where i live we dont see tomatillos so i was wondering if you think a28 oz can la costina would be ok to use.

I was wondering if you could deseed the peppers first before roasting them or if that would somehow cause any problems. I like your videos. Please keep on doing them. I try to learn just from reading but I learn better watching and doing, plus I can rewind. Thank both of y'all and have a blessed day, everyday.

You are a amazing lady. my family goes alot of this. I never canned it up before. Im thinking the lime makes it hold its color?

I have a question please. I have a few small jars I had use for spices but not used for canning. Can I use there seals still to can with. Thanks

I am trying this recipe tonight and I think I made a mistake! I forgot to put foil down when I roasted the vegetables, and there may be a little bit bacon grease in the roasting juices. ( I hope that doesn't sound too gross I really did scrub the pan. ) I don't know if I should water bath can this now! Could I pressure can the salsa? Or maybe do your chicken chili verde with significantly more salsa verde? Any advice will be much appreciated!! Thank you for this wonderful recipe!

TY RoseRed. I’m planting tomatillos for the first time next month and I’m going to try your recipe. Anaheim, ancho and poblano chili’s are another first for me. I really need to can my own enchilada sauce. Now I need to find a tomato bisque soup base to can when we get our abundance of tomatoes from our garden. Any suggestions?

June 20. Made the salsa and it taste great except it has a strong lime taste. What can I do to minimize the lime in this salsa?

Is this the Roasted Verde Ball recipe? I made this and it's great. I was surprised you're using fresh lime juice but the ball recipe also uses it. So hopefully it's safe? Thanks!

I made green hot sauce and canned it but some of the contents leaked out in water bath. Most of them sealed. Should take off the tops, clean it and re bathe?

Is the acidity of the limes not an issue for this canning recipe? EVERYWHERE I read a canning recipe, if it calls for lemon or lime juice it must be bottled juice to ensure the acidity levels since fresh can vary too much.

Apologies I asked this same question on a different video. I have a water bath canning question. Should the water bathed lids be equally difficult to open as a pressure canned lid? I water bathed some pickled items and was able (with a little difficulty) to remove the lids by hand. I am uncomfortable with them.

Hi, I have a question about the liquid evacuating from the jars, I use the recommended “fill to” amount, I de-bubble every jar, I don’t over pack the jars but I still have liquid evacuating, could it be from heating the pressure canner up to quickly on too high of a flame and then turning down the heat to regulate the correct pressure? Any ideas would be great, thank you, Cindy. P.S. we’re making your recipe for salsa Verdi and it taste great!

You say to use fresh squeezed lime juice. Many tomato canning recipes call for concentrated lemon juice to get the proper ph. What are your thoughts about fresh vs concentrated for canning. Fresh squeezed sounds better concentrated with sulfides (sp?).

💓💓💓💓🌻🌻

Hello is it safe to use green tomatoes instead?

This is awesome! My recipe is very similar except I substitute 5-6 whole Anaheim or Hatch chilies that I roast (loving the oven method!) for the canned chilies, plus some bouillon and spices. But my question is about canning- is the half cup of lemon juice specific to the quantities of the other ingredients ? Would I need more acid for the added volume of the whole chilies (while otherwise following your recipe) Sorry if this is a dumb question, but I'm a total newby to canning, and I don't wanna poison anybody! lol But you have really inspired me to try this, so I would welcome any advice! And thanks for the video!

I was watching your other video and you mentioned a green tomato relish I was wondering if I could get the recipe

Hi! thank you for the video. I wanted to know why you suggested that we use fresh lime juice? Wont the lime juice age in the can while we keep it on our shelf? Does the storage change the flavor over time?

When you do the peppers, could you de-seed the peppers before baking or does it have to be done after baking?

What if you only have bottled lime juice? I also have lemon juice, vinegar, and citric acid sitting here.

Is it safe to water bath can tomato salsa? I am intimidated by pressure canning.

What is the difference between green enchilada sauce and salsa verde? I like las Palmas green enchilada sauce and have always bought it in the can. The can stuff tastes much like your salsa recipe but slightly creamer. Any suggestions?

Hello, just discovered your videos today. I am hooked. My question on your salsa verde is what ratio of tomatillos to all the other ingredients? I did not see proportions for the tomatillos.

If we roast the veggies with a little bit of olive oil, we have to pressure can, right?

What else can you use instead of tomatillos? I cannot get them here.

Can I pressure can this?If so for how long? I am making my own version and I want to make sure it is safe for my family to eat. I grew New Mexico Big Jim peppers so I have a lot more peppers than you. Thank you.

Serrano’s are hotter than jalapeños in my opinion. You were so adorable when you tasted the heat on the chilies. Thank you.

Do you wash the tomatillos? I've heard that have a toxic film on them that needs to be washed off.

Is your Kitchen Aid Food Processor an 11 cup or 14 cup capacity? Thank you for your time. Just wanting to know which one to look for.

I have noticed that your summer deals are big. Here in this office and very small, so are you as a different variety? Do they have a piperine brown cover over the fruit. Just confusing because I was a very small they would never be as big as the ones that you and other people have shown on their channel. I’m just curious!

Do you wash the tomatillos, I've been told they have a mild toxin on the outside of the tomatillos and need to be washed before using?

Do you have to add the lime? I never used lime cause my kids dont like it. Just wondering

I unfortunately can’t find fresh tomatillos in my area. Can I use canned tomatillos that are commercially canned with only water, citric acid, and spices? Thank you!

So there is enough acidity in the tomatillos to water bath can?

For those of you out there, who 'sample' hot chilis and burn their tongues, reach for a spoonful of sugar! Let it rest on your tongue for a few seconds, and the burn will go away. I've needed to do this many times, when trying out hot sauces that were a bit much for me. Now...I have to get MY pot of salsa verde going.

Is it OK to store dehydrated food in the garage?

I love the red processor. Is it a cuisinart?

Do you core the tomatillos

Can I substitute green tomatoes in place of the tomatillos in this recipe?

How long will this last for in the can? Thank you for the video ❣️

Serrano’s are hotter than jalapeños in my opinion. You were so adorable when you y

I have a question. Is it safe to can salsa without the cilantro? My husband really dislikes it?

Bread or milk will take the heat away.

why must it be cooked? Can you can fresh?

Milk is good for the heat.

I keep hearing to USE bottled lime juice and NOT to use fresh juice. I’m just learning so I’m trying to figure all of this out before my tomatillos are ripe. 😃

Oven roasting is good but if you do like flame roasting like a barbecue oh man that gives it such a good Smokey flavor just a suggestion not that you're doing it wrong

Serranos are hotter than Jalepenos. My husband suggests adding 1 T of chicken boullion or chicken soup base. ... adjust the salt .

Remember finger tip tight for the rings 👆

Serrano peppers are hotter than jalapeño peppers

Thank you Pam. Itried this and it was another success! I noticed some recipes call for cumin but yours didn't. The taste is delish!