Make this authentic Mexican Salsa Verde recipe and drizzle it over chicken enchiladas or use it as a dipping sauce for all of your favorite Mexican dishes.
Homemade and canned salsa Verde has a fabulous flavor that compliment so many dishes.
The summer canning season is in high gear. At least it is for me. Fresh tomatillos are in season. It is the perfect time to make green salsa Verde.
Summer canning recipes
So far I have made Tomatillo Salsa, Homemade Cherry Pie filling, Kosher Style Dill Pickles and Cherry Marmalade.
The Cherry Marmalade is so good! I will be making a couple more batches while the cherries are in season and giving a jar of Cherry Marmalade as Christmas gifts this year.
The Tomatillo Salsa would also be perfect for homemade holiday gifts.
Homemade Tomatillo Salsa
This tomatillo green salsa Verde recipe is slightly adapted from the new Ball Blue Book of Preserving.
Ingredients
Scroll down to the recipe card where you will find a detailed ingredient list for this salsa recipe.
- tomatillos (about 2 pounds)
- jalapeno peppers
- a medium onion
- minced garlic cloves
- minced cilantro
- ground cumin
- salt
- red pepper flakes
- lime juice
- 5% white vinegar (always use 5% vinegar when canning)
Directions
Step 1: Remove the husk from tomatillos and rinse well. Cut tomatillos into fourths and put them into a large blender or food processor.
Step 2: Rinse jalapeno peppers, cut them in half and remove most of the seeds and membrane. (Leave the seeds and membranes in if you want extra spicy salsa Verde) Add jalapenos to the blender or food processor.
Step 3: Peel and cut onion into quarters, add the onion to the blender or food processor.
Step 4: Peel garlic, add to blender or food processor.
Step 5: Add the lime juice, cilantro and other spices to blender or food processor.
Step 6: Pulse ingredients until chopped finely.
Step 7: Pour ingredients into a large saucepan and add vinegar. Cook on medium high until boiling, stirring occasionally. Reduce the heat and simmer 10 minutes.
Step 8: Ladle the hot salsa into the hot jars leaving a ½ inch head space. Remove air bubbles, wipe jar rim and place flat lid on.
Step 9: Place a band on the jars and turn until fingertip tight.
Step 10: Process pint jars 15 minutes in a hot water bath.
Recipe FAQS
Is tomatillo salsa spicy? It depends. When making homemade tomatillo salsa you can control how spicy it turns out. If you don't want much spice remove all of the seeds and membranes from the jalapeno peppers. If you like your tomatillo salsa spicy leave some of the jalapeno pepper seeds and membranes in.
Tomatillo salsa can be used just like a tomato based salsa. It tastes best on all Mexican recipes like chicken enchiladas, street tacos, and fajitas.
Recipe Expert Tips
- Always follow safe canning procedures.
- Only use 5% vinegar when canning
- You can make roasted tomatillo salsa by roasting the vegetables before cutting.
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Tomatillo Salsa Recipe
Equipment
- Food Processor
- ½ pint canning jars
- basic canning equipment
Ingredients
- 5 ½ cups chopped tomatillos about 2 pounds
- 3 medium jalapenos peppers seeded
- 1 medium medium onion cut into quarters
- 4 cloves garlic minced
- 2 tablespoons minced cilantro
- 2 teaspoons cumin
- ½ teaspoon salt
- ½ teaspoon red pepper flakes
- ¼ cup lime juice
- ½ cup 5% vinegar
Instructions
Prep
- Remove the husk from tomatillos and rinse well.
- Cut tomatillos into fourths.
- Rinse the jalapeno peppers, and cut in half. Remove most of the seeds and membrane.
- Peel and cut onion into quarters, add to blender or food processor.
- Peel garlic cloves.
Chop the vegetables
- Put the tomatillos, jalapeno peppers, quartered onion, and garlic cloves into a blender food processor.
- Add the lime juice, cilantro and spices to blender or food processor.
- Pulse ingredients until chopped finely.
- Pour the ingredients into a large saucepan and add the vinegar.
- Cook on medium high until boiling, stirring occasionally.
- Reduce heat and simmer 10 minutes.
- Ladle the hot salsa into a hot half pint canning jar leaving ½ inch head space.
- Remove the air bubbles with a chop stick or canning bubbler wand.
- Wipe the jar rim clean and place flat lid on. Twist a jar band on fingertip tight.
- Process half pint jars 15 minutes or pint jars for 20 minutes in a hot water bath.
- Allow the jars to cool overnight. Wipe or rinse the outside of the jars clean before storing.
- 5 half pint jars of salsa.
Notes
- This tomatillo salsa recipe is slightly adapted from the new Ball Blue Book of Preserving.
- Nutritional value for a half pint jar.
- Always follow safe canning procedures.
- Only use 5% vinegar when canning
- You can make roasted tomatillo salsa by roasting the vegetables before cutting.
Nutrition
You can find all my canning recipes on my Canning Recipes page.
Check out my Canning Recipes Pinterest board where I pin the best canning recipe I can find.
Cheyanne
Sooooooooooo chile verde is one of my absolute FAVORITE things EVER. It's ALWAYS been on my list of things to learn how to make but I was always afraid of making the salsa. Your recipe makes things look pretty easy! I guess I'll have to try it out myself soon. 🙂
And maybe one day I'll actually learn how to can as well! Definitely on my bucket list!
Arlene Mobley
Cheyanne
Canning is not as difficult as it looks. Once you try it you will see!
Marilynn Green
I'm confused, is the processing time 15 minutes or 20? That sentence is confusing.
Arlene Mobley
Marilynn so sorry for the confusion. Process half pint jars 15 minutes or pint jars for 20 minutes in a hot water bath.