An easy salsa verde recipe using tomatillos that can be canned using a water bath. Loaded with flavor and no roasting required, you’ll want to keep a few jars of this tomatillo salsa in your pantry at all times!
My first experience with Salsa Verde was a jar I bought at Trader Joe’s about 5 years ago. Before that I’d never even heard of a green salsa or a tomatillo. A friend of mine recommended it as a base for a chicken and white bean chili that she made which was delicious and made me a fan of it forever.
Since then I have found many other uses for Salsa Verde and the best I’ve ever had is out of a taco truck in Ladson, SC. I have yet to make a batch as good as theirs but this easy salsa verde recipe is quite tasty.
This recipe doesn’t call for roasting the veggies beforehand, but if you do it does add a nice flavor to it.
To add even more flavor to this canned tomatillo salsa, just put the husked and washed tomatillos, onions, garlic cloves and peppers in a roasting pan and hit them under the broiler until they get roasty and a little charred. Or you can even grill all the veggies first.
I have another homemade salsa verde recipe here on the website that roasts the veggies first – it’s a smaller batch and not meant for canning so depending on how you are planning to use it and how much you need, check out that recipe also.
This easier tomatillo salsa recipe starts with all fresh raw veggies that get blended and cooked in a pot – even without the roasting it’s very flavorful and in my opinion much better than the store-bought stuff.
Keto Recipes Using Tomatillo Salsa
Cumin Dusted Strip Steaks with Salsa Verde Butter
Green Chicken Enchilada Meatballs
Keto Chicken Soup – only 100 calories per bowl!
Roasted Poblanos Stuffed w/ Pulled Pork Chili Verde
Easy Salsa Verde Canning Recipe
- Author: Mellissa Sevigny
- Total Time: 55 minutes
- Yield: 12 pints 1x
- Diet: Diabetic
Description
An easy salsa verde recipe using tomatillos that can be processed in a water bath.
Ingredients
UnitsScale
- 9–10lbs tomatillos husked, washed and cored
- 3 onions quartered skins removed
- 3 jalapeno peppers (remove seeds to reduce heat)
- 1 habanero pepper (remove seeds or omit altogether if you want a mild salsa)
- 8 garlic cloves, peeled
- 1 bunch cilantro (washed well),
- 1 cup lime juice (lemon will also work)
- 2 tablespoons dried ground cumin
- 1.5 tablespoons kosher salt (or to taste)
- 1 teaspoon cracked black pepper (or to taste)
- 4 dried & smoked chili’s – optional (can find in produce section of most grocery stores)
Instructions
- Place 1/3 of the tomatillos (or as much as will fit) into a blender or food processor.
- Blend until mostly smooth and add to a large stockpot.
- Repeat with the rest of the tomatillos until all of them are blended.
- Then blend the onion and garlic and add to pan.
- Blend the peppers, lime juice, and entire bunch (cut off roots if attached but leave stems) of cilantro together and add that to the pot.
- Then add your salt, pepper, cumin and dried chili’s to the pot and bring to a boil.
- Reduce heat and simmer for 20 minutes.
- Ladle into sterilized pint jars.
- Place the lids on the jars and tighten.
- Process in a boiling water bath for 15 minutes.
- Remove the jars and cool on the counter for up to 8 hours.
- If after 8 hours any of the lids aren’t vacuum sealed, repeat the water bath process, or store the unsealed jars in the refrigerator for up to 1 week or freeze for up to 6 months.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Condiment
- Method: canning
- Cuisine: Mexican
Nutrition
- Serving Size: 1/4 cup
Keywords: tomatillo salsa canning recipe, salsa verde canning recipe
Reader Interactions
Comments
tammy says
i don’t have fresh garlic, can i use powder? thanks==tammy==
Reply
Mellissa Sevigny says
Yes – just find whatever the equivalent is and use that amount.
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Diane Siracusa says
I was looking for an easy salsa verde bottling recipe for all my tomatilloes left at the end of the season and came across this recipe. I live in England and liked the conversion to metric too.
The taste of this salsa is fabulous, even though I had to use chili flakes instead of fresh ones.
Thanks so much for this great recipe. I shall definitely use it again. I have made a few salsa recipes and this is the best and easiest too.★★★★★
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Mellissa Sevigny says
Thanks so much Diane – really thrilled that this worked out for you!
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Debbie says
Is it possible to add a number of different type peppers to this recipe? Everything I have read about canning verde salsa says you need to stay with the required amounts of pepper type etc.
I roast everything together and put it in my blender then I freeze it but I would love to be able to can some.
My husband is growing a lot of different peppers and we have a ton of tomatillos so if its possible to can I would love it
ThanksReply
Nancy says
OMG I just made this but halved the recipe and boy oh boy it’s amazing. I love Salsa Verde but could never find one with enough flavor….but I have now!
Thank you Mellissa…I love all your recipes.★★★★★
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Shelly Perras says
Love it i used all my ingredients from my garden yum
★★★★★
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Erin says
Do you know what the shelf life is on this canned salsa?
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Kate says
Just a heads up,15 minutes wasn’t enough processing time for me. I put them in for another 30 and sealed up fine. Great flavor!
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Margaret says
When I broil all the veggies for the salsa, it gives out lot of liquid. Should I through the liquid out?
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Mellissa Sevigny says
Nope, add it to the salsa!
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Nikki says
Could you use this when making tamales?
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Myranda says
Is the lime or lemon juice enough to safely can this? I am just wondering since I have always used vinegar. I use homemade flavored vinegar to add a little special taste :)
★★★★★
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Becky says
I checked and lime juice is actually more acid than vinegar..
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Melissa says
Just made my first batch! I know it will be wonderful just by the smell!
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Roberta says
This sounds wonderful…is there a way I can cut it down to a few jars? I’m not good with measuring.
Also wondering about “dried and smoked chili” would you mean powdered chipotle pepper? Love your recipes, makes me want to cook all of them!! Thanks for posting this and so many recipes!! Have a great 2013 year!!Reply
Mellissa Sevigny says
Thanks Roberta! You could certainly cut this recipe in half or even quarter it depending on how much you want to end up with. The dried and smoked chili’s are sold whole in cellophane bags – either in your grocery store’s mexican aisle, or near the produce section. You don’t have to use them if you can’t find them, they just add a nice flavor.
Reply
Roberta says
Thanks for your reply, now I know what you’re talking about…dried chile in cellophane bags.
Reply
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