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Home » Canning 2 » How to make Tomatillo Salsa

How to make Tomatillo Salsa

Published: Jul 20, 2015 · Modified: Apr 7, 2021 by Arlene Mobley · This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases.

Jump to Recipe

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 salsa verde in an open canning jar.

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.

Canning jars filled with green salsa.

Homemade Tomatillo Salsa

This tomatillo green salsa Verde recipe is slightly adapted from the new Ball Blue Book of Preserving.

Tomatillo Salsa ingredients on a wooden cutting board.

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.

Green salsa ingredients in a blender before chopping.

Step 5: Add the lime juice, cilantro and other spices to blender or food processor.

Step 6: Pulse ingredients until chopped finely.

Green salsa ingredients chopped up in a blender.

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.

Salsa Verde ingredients in a pot.

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.

Filling a canning jars with salsa.

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.

Canning jars filled with green salsa.

Recipe FAQS

Is tomatillo salsa spicy?

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.

How to use tomatillo salsa?

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.

More recipes you'll love

  • Roasted Tomato Tomatillo Salsa Recipe
  • Homemade Almond Butter
  • Crock Pot Garlic Lime Chicken Salsa Soup
  • Crock Pot Creamy Chicken Salsa
Tomatillo Salsa in canning jars.

Tomatillo Salsa Recipe

Arlene Mobley - Flour On My Face
Homemade Tomatillo Salsa is a fabulous condiment that is perfect served with chicken enchiladas or used a dip. This green salsa Verde can be served just like you would serve a tomato based salsa.
5 from 2 votes
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Prep Time 10 mins
Cook Time 15 mins
Hot Water Bath 20 mins
Total Time 45 mins
Course Appetizer, Condiment, DIY
Cuisine Mexican
Servings 5 half pints
Calories 72 kcal

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
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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.

Recipe Expert Tips

  • 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

Serving: 1half pint | Calories: 72kcal | Carbohydrates: 13g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Sodium: 241mg | Potassium: 485mg | Fiber: 4g | Sugar: 7g | Vitamin A: 343IU | Vitamin C: 33mg | Calcium: 32mg | Iron: 2mg
Tried this recipe?Share a picture on Instagram and tag @flouronmyface2

You can find all my canning recipes on my Canning Recipes page.

Canning and preserving recipes via flouronmyface.com

Check out my Canning Recipes Pinterest board where I pin the best canning recipe I can find.

Tomatillo Salsa recipe from the new Ball Blue Book of Preserving via flouronmyface.com

 

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About Arlene Mobley

Arlene Mobley author of Flour On My Face-a Food & Lifestyle website helping busy families get dinner on the table by serving easy recipes every week.

Reader Interactions

Comments

  1. Marilynn Green

    August 07, 2021 at 11:38 am

    I'm confused, is the processing time 15 minutes or 20? That sentence is confusing.

    Reply
    • Arlene Mobley

      August 07, 2021 at 12:12 pm

      Marilynn so sorry for the confusion. Process half pint jars 15 minutes or pint jars for 20 minutes in a hot water bath.

      Reply
  2. Cheyanne

    July 20, 2015 at 11:30 am

    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!

    Reply
    • Arlene Mobley

      July 20, 2015 at 11:48 am

      Cheyanne

      Canning is not as difficult as it looks. Once you try it you will see!

      Reply

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Arlene Mobley Food & Lifestyle Blogger


Hi, I'm Arlene Mobley the cook & photographer here at Flour On My Face. I love helping busy families get dinner on the table. Learn more here

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