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Jars of canned tomatillo salsa verde.
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Canned Tomatillo Salsa Verde

Late-summer garden goodness in a jar! This tomatillo salsa verde is super fresh, a little zippy, and perfect for tacos, chips, and so much more.
Prep Time20 minutes
Cook Time10 minutes
Water Bath15 minutes
Total Time45 minutes
Course: Preserving
Cuisine: American
Difficulty: Intermediate
Method: Canning
Servings: 7 pint jars (about)
Author: Kaleb

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
    • The vegetables can be chopped by hand or using a food processor. Make sure that you end up with 3 cups of chopped onions and 2 ½ cups of hot peppers.
  • 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

Serving: 1tablespoon | Calories: 4kcal