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Why I Love This Salsa Recipe
When summer starts to head towards fall, the garden has a way of giving everything all at once. It’s actually my one complaint about gardening: everything can be ready all at once, and never quite as early as you’d like! The tomatillos are hidden inside their papery husks, the peppers are ready, and I’ve probably already given up on the cilantro (it loves to bolt).
This is exactly the time to preserve something that feels fresh, useful, and full of flavor. And this canned tomatillo salsa verde does all of that in one jar.
I grew up with the smell of salsa simmering on the stove, and it still takes me right back to coming home from school when my mom and Grandma Conrad would be in the kitchen canning. Ah, the memories! I guess I had no choice but to love salsa and canning, and I hope once you make this recipe, you’ll love it just as much!
Here’s why you’ll love this recipe:
- Uses tomatillos when they’re fresh and easy to find in the garden or market.
- A food processor does most of the chopping, which makes the prep time feel manageable.
- It’s bright and savory with garlic, cumin, cilantro, and just enough heat from green peppers.
- It is shelf-stable after processing, making it easy to enjoy all winter long. Plus, I think it actually gets better as it sits!
- The sky’s the limit when it comes to uses: dips, tacos, enchiladas, pork, chicken, etc.
Tomatillo Salsa Verde Ingredients
There are so many delicious flavors that go into this salsa recipe:
- Tomatillos – The base of the salsa. Remove the papery husks, rinse off the sticky coating, and cut out any tough cores before chopping.
- Onions – Adds sweetness and depth to balance the tangy tomatillos.
- Hot green peppers – Jalapeños and serranos add heat and classic salsa flavor. For a milder salsa, remove the seeds and pith, or use some milder green chiles while keeping the total amount of peppers the same.
- Garlic – Gives the salsa savory flavor. Add it to the food processor with the onions so it chops evenly.
- Fresh cilantro – Adds fresh, green flavor. Tender stems are fine to use, but remove the thicker stems.
- Ground cumin – Some earthy warmth that makes the salsa taste rounded.
- Canning salt – Seasons the salsa without additives that can cloud the liquid.
- Apple cider vinegar – Provides the acidity needed for this canning recipe; adds a softer tang than white vinegar.
- Fresh lime juice – Brightens the flavor and gives the salsa a fresh finish.
The full amount of each ingredient can be found in the recipe card below.
Food safety tip – Home canning is safest when you follow research-tested recipes and proper processing times. Improper canning can risk botulism. New to canning? See my Canning 101 Guide and consult the USDA Complete Guide to Home Canning.
How to Make Tomatillo Salsa Verde
There are 4 steps to make this salsa verde recipe:
Step 1: Chop the vegetables – Working in batches, finely chop the tomatillos in a food processor or by hand. Add the chopped tomatillos to a large, heavy-bottomed stockpot. Repeat with the onions, peppers, garlic, and cilantro, adding each to the stockpot as you chop.
Step 2: Cook the vegetables – Add the cumin, canning salt, apple cider vinegar, and lime juice to the stockpot. Stir everything together and bring the mixture to a boil over medium heat. Reduce the heat to medium-low and simmer for 10 minutes, stirring occasionally, until the vegetables soften and the salsa is hot throughout.
Step 3: Fill the jars – Ladle the hot salsa into prepared pint jars, leaving ½ inch of headspace at the top and removing any air bubbles. Wipe the rims with a clean cloth or paper towel dipped in hot water. Place the prepared lids on the jars and tighten the rings to fingertip tightness. The rings should feel secure, but not cranked down tightly.
Step 4: Process the jars – Place the jars in the boiling-water canner. Make sure the water covers the jars by at least 1 inch. Process pint jars for 15 minutes, adjusting for altitude as needed (see the chart below). Remove the jars from the canner and place them on a rack or towel. Let them cool, undisturbed, for 12-24 hours. The lids should pull down as they seal. If any jar does not seal after 24 hours, refrigerate it and use it as you would an opened jar of salsa.
Altitude Adjustments
Each altitude can require a different processing time. I’m located between 0 and 1,000 feet above sea level. If you are at a different elevation, make sure to check the USDA Canning Guide for your processing time:
| Elevation | 0 to 1,000 ft | 1,001 to 6,000 ft | 6,000 ft + |
|---|---|---|---|
| Time (for pints) | 15 minutes | 20 minutes | 25 minutes |
Recipe Tips
Canning doesn’t have to be scary, but a few helpful tips can make the process better.
- Wear gloves for the peppers – When prepping a large amount of jalapeños or serranos, gloves are definitely worth it! Pepper oils can burn your hands, especially if you have a small cut or accidentally touch your face. Been there, done that!
- Use the food processor wisely – A food processor makes this recipe so much easier, but it works best when it isn’t packed too full. Pulse in batches until everything is finely chopped, but avoid puréeing.
- Use a heavy-bottomed pot – Salsa can stick as it cooks. A heavy stockpot helps distribute the heat and keeps the mixture simmering evenly.
- Tighten to fingertip tightness – The rings should be snug, but not overly tight. If they are too tight, air cannot escape properly during processing, and the jars can buckle, leading to an incorrect seal.
- Let the jars rest – Even if you hear that satisfying ping right away, leave the jars undisturbed for 12-24 hours so the seals can set fully.
Follow These Tips
Serving & Storage
Serving – Once a jar is open, this tomatillo salsa verde is great with tortilla chips, spooned over tacos, or used as a sauce for enchiladas. It’s also one of my favorite pantry shortcuts for lots of flavor when using a slow cooker. Pour a jar over pork shoulder or chicken, cook until tender, then shred the meat for tacos, nachos, burrito bowls, or sandwiches.
Pantry storage – Once sealed, store the jars in a cool, dark place for up to 1 year. Make sure to remove the rings before storing so you can easily spot any seal issues.
Refrigerate – After opening, refrigerate the salsa and use it within 2-3 weeks. If a jar does not seal after processing, refrigerate it and use it first. If desired, you can skip the canning/water bath step and simply put all of the salsa in the refrigerator, but it does make 7 pint jars, which would be a lot at once.
Freeze – If you do not want to refrigerate an unsealed jar (or you want to freeze the entire batch), transfer the salsa to a freezer-safe container, leaving some room for potential expansion, and freeze for up to 3 months. When ready to enjoy, thaw in the refrigerator before using.
More Preserving Recipes
- Canned zucchini relish
- Pickled red onions
- Canned pickled asparagus
- Canned stuffed pickled peppers
- And make sure to check out my Canning 101 Guide as a helpful resource!
Have I Convinced You to Make This Recipe?
I hope you make this recipe and put some food on your table. Leave a comment and share a star rating so you can let others know how much you love this recipe. This helps show others that this is a recipe they, too, can make, enjoy, and love!
Canned Tomatillo Salsa Verde
Ingredients
- 5 pounds husked tomatillos cut into quarters and core removed
- 3 cups finely chopped onion (about 3 large onions)
- 2 ½ cups finely chopped hot green peppers
- 8 cloves garlic finely chopped
- 1 bunch fresh cilantro finely chopped
- 1 tablespoon ground cumin
- 2 ½ teaspoons canning salt
- 1 ¼ cups apple cider vinegar
- ⅓ cup fresh lime juice
Instructions
- Chop the vegetables: Working in batches, finely chop the tomatillos, onions, hot peppers, garlic, and cilantro.5 pounds husked tomatillos, 3 cups finely chopped onion (about 3 large onions), 2 ½ cups finely chopped hot green peppers, 8 cloves garlic, 1 bunch fresh cilantro
- Cook the mixture: Add the chopped tomatillos, onion, hot peppers, garlic, and cilantro to a large, heavy-bottomed stockpot. Then, add the cumin, salt, apple cider vinegar, and lime juice. Stir and bring to a boil over medium heat. Turn to medium-low and simmer for 10 minutes, stirring occasionally.1 tablespoon ground cumin, 2 ½ teaspoons canning salt, 1 ¼ cups apple cider vinegar, ⅓ cup fresh lime juice
- Fill the jars: Ladle the hot salsa into pint jars prepared according to the manufacturer's instructions, leaving ½-inch headspace at the top. Wipe the jar rims with a clean cloth and hot water. Fit with prepared lids and rings, tightening to fingertip tightness.
- Process: Place the jars in a boiling water bath canner fitted with a rack in the bottom. Ensure the boiling water covers the jars by 1 inch, and process the pint jars for 15 minutes, adjusting for altitude (see chart in post above for adjustments). Remove the jars from the canner, setting them on a rack to cool for 12-24 hours. If any do not seal after 24 hours, place in the refrigerator and use as normal.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment below!
