Canning Salsa Verde | Tomatillo Salsa
Canning Salsa Verde is very easy! This step by step guide will walk you through everything to need to know to can it too!
Salsa verde is actually made with tomatillos, as compared to my green tomato salsa which is made with green (unripe) tomatoes.
What are tomatillos?
Tomatillos are a fruit that are actually closely related to gooseberries. They are distant cousins to the beloved tomato plants they we all grow. They look just like green tomatoes but have a papery, dry husk on the outside of the fruit. Once the husk is removed there is a sticky, waxy coating on the flesh of the fruit.
They are native to Mexico but have been adapted to grow in the US as well. Even here in upstate NY, with a fairly short growing season, they grow well in the garden. Tomatillos need to be started early so that plants are established before placing them out in the garden.
Tomatillos have a natural brightness and have a more acidic flavor than tomatoes. They can be eaten fresh, as in a quick pico de gallo. Roast or grill them for a delicious side for your taco Tuesday. We love using them in this easy Salsa verde so that we can save that bright flavor to enjoy all year long!
What you need
- tomatillos – remove husks and wash well with warm water to remove the sticky coating on the skin.
- onion
- garlic
- jalapeno peppers- substitute any other hot peppers that you have on hand. If you’re not a big fan of spicy salsa then you can even substitute green chiles,
- oregano – fresh oregano leaves would be the best but you could substitute dried if you have no fresh
- cumin
- ground coriander
- lime juice – it is very important to use bottled lime juice for canning.
How to make it
Step One
Remove papery husk from tomatillos.
Step Two
Peel husk toward the stem end. Grab with your fingers and twist the husk off. Wash well under warm water. That will dissolve the sticky residue better than cold water.
Step Three
Remove core. Halve, quarter, or cut tomatillos into wedges.
Step Four
Slice jalapenos in half. (Wear rubber gloves when slicing peppers.) Remove seeds for milder salsa.
Step Five
Place chopped tomatillos in a large saucepan. Add jalapeño. Place a few inches of water in the bottom of pan. You just want to steam the tomatillos.
Step Six
Place burner on high. Cook for 5-10 minutes until color changes to a yellowish brown. Drain the vegetables from the pan. Reserve the cooking water.
Step Seven
Place the vegetables in a food processor or blender container with onion, garlic, spices, oregano and lime juice. Process until smooth.
Canning salsa verde
If you would like to can the salsa. Can in a boiling water bath canner with spacing rack installed.
Step One
Wash and heat jars and lids. After salsa is processed, return to pot to heat it up again. Simmer on medium heat. Stir occasionally so that the salsa heats evenly.
Step Two
Fill the hot tomatillo mixture into hot jars using a ladle and canning funnel, leaving ½- inch headspace. (the space between the salsa and the top of the jar.)
Step Three
Remove air bubbles with plastic or wooden chopstick. Wipe rims clean with damp cloth or paper towel.
Step Four
Center lids.
Step Five
Screw on band fingertip-tight. Place jars in canning pot. Bring water to a boil in canning pot. Once water boils, process on low boil for 20 minutes, adjust for altitude.
Remove water bath canner from heat. Allow jars to sit in hot water for an additional 5 minutes. Remove jars from pot with jar lifter. Place on a kitchen towel on the counter for 12 to 24 hours. Check for seal. If lid flexes up or down, jar is not sealed and should be stored in the refrigerator.
Label and date jars so that you can use the oldest produce first.
Pro tips for your success
- For added flavor you can roast the tomatillos and peppers on a foil lined baking tray or roasting pan in a hot oven (450°F / 230°C) for 15-25 minutes or a hot grill. Roast until some skins blister and some charred black spots show up on the veggies.
- Buy fresh tomatillos, whenever possible. The finished result will be better.
- Previously canned tomatillos can be used in the winter when you run out of salsa.
- There is no need to sterilize jars but the jars should be hot when filling with hot product.
- Do not forget to let the jars sit in hot water after processing to minimize siphoning. (Where product seeps out of lid, even if the jar is sealed.)
- For a hotter salsa, add more jalapeños or leave the ribs and seeds in the pepper.
- You can add 1 tablespoon chopped, fresh cilantro if you’d like.
How long can you store salsa verde?
Sealed jars of salsa can be stored in a cool, dark place for about 12 months. If you are using the new Ball lids that are guaranteed for 18 months, then they are safe for 18 months.
If you don’t want to can this sauce you can freeze in freezer containers for about a year.
What to serve salsa with
- tortilla chips for dipping
- tacos
- enchiladas
- burritos
- taquitos
- fajitas
- quesadillas
- your favorite Mexican dishes
Other delicious salsas
- Chipotle salsa
- Roasted corn and black bean salsa
- Roasted garlic salsa
- Strawberry salsa
- Peach salsa
- Green tomato salsa
Tools I use
Canning salsa verde is an easy way to use up those tomatillos in your garden. Make some today.
Want to grow your own tomatillos? If you love growing your own produce, these articles are packed full of information about how to get that big harvest by the end of the season! Don’t miss How to Start a Garden Series!
The first part is Planning Your Garden! Second is Preparing the Garden Site. The third is Choosing Plants and Planting Your Garden. The fourth is Garden Maintenance, and the last is Harvesting a Garden and Preserving the Harvest, this article has over 100 FREE recipes for preserving your harvest!
Connect with us through our social media pages! Facebook, Instagram, Pinterest, Twitter.
Please ask any questions or share your comments in the comments section below. We’d love to hear from you.
I hope you enjoyed the recipe today.
Enjoy. And have fun cooking!
Salsa Verde
Ingredients
- 8 good sized fresh Tomatillas husked washed and stem removed or use canned
- 1 fresh jalapeño stem removed
- 1 cloves garlic coarsely chopped
- 1 teaspoon fresh oregano
- 1 medium sized sweet onion coarsely chopped
- ½ teaspoon Salt
- 1 Tablespoon bottled Lime juice
- ½ teaspoon ground cumin
- ¼ teaspoon coriander seed
Instructions
- Cook Tomatillos and jalapeño together in a small amont of water (or steam) until color changes (Tomatillos will turn a tannish yellow).8 good sized fresh Tomatillas, 1 fresh jalapeño stem removed
- Drain any excess water, save water and set aside.
- Place the Tomatillos and pepper into a food processor or blender along with the garlic, onion, lime juice and spices.1 cloves garlic, 1 teaspoon fresh oregano, 1 medium sized sweet onion, 1 Tablespoon bottled Lime juice, ½ teaspoon ground cumin, ¼ teaspoon coriander seed, ½ teaspoon Salt
- Blend for 20 seconds or until desired consistency is achieved.
- The cooking water may be added, as needed to thin salsa down, if required.
- Salt to taste.
- Makes approximately 3 pints.
See all of my favorite tools and gift ideas on my New Amazon Store!Check out Binky’s Amazon Store!Notes
Recipe can be multiplied, but don’t do more than 2 times the recipe.
Test lids for seal. Press center of lid down in the middle. If it flexes up and down, jar is not sealed.
If lids have not sealed, store those jars in refrigerator and consume those jars first.
Store in a cool place.
I/2 salt? Teaspoon or tablespoon. Sorry.
No, we’re sorry Susie. It must have gotten past our editors. Thanks for pointing it out. It’s corrected now. Half teaspoon should be plenty.
I have never seen or eaten a tomatillo! Something tells me I am missing out on something here Binky. Your recipe looks delicious.
They grow in warmer climates, although I can grow them here if I start them really early! Thanks, Amanda!
Believe it or not, I just tried salsa verde for thr first time about a week ago. Loved it! I’m sure this is even better!
Wow, really? I love salsa verde! Best condiment on the planet! IMHO! Thanks, Lisa!
Beth yummy recipe! Tomatillos and garlic with some nachos, amazing!
Thanks so much, Mireille! I guess you would know all about salsa!
I am so excited to can some of this salsa. I will be over the moon this winter when I crack open a jar and taste summer !
It is just wonderful to crack open a jar in February and taste summer! Thank you, Dorothy!
What a great recipe! I am jealous of your cherry tomato harvest 🙂 I love them!
Thank God for my cherries this year! Without them I would have been truly sad! Thank you Julia!
What a great post! I’ll admit, I don’t do canning much, but this salsa verde is worth the effort!
It truly is! We just love it! Especially on cold February day! (If it lasts that long 🙂 ) Thanks, Suzy!
I absolutely love tomatillos! This looks fabulous! As do the photos. 🙂
Thank you Valentina! I wasn’t sure I was crazy about the photos, so that makes me feel better!
I LOVE salsa verde. One of these years I should really try and grow tomatillos in my garden so I can enjoy canned salsa verde all year long!
Not sure where you live but if it isn’t in the deep south, you have to buy very mature plants or start seed in January or February so that they have time. They are about 120 days from seed to fruiting. It’s definitely worth a try, though! Thanks, Megan!