Tomatillo Salsa Recipe for Canning

Tomatillo Salsais a fun change from traditional salsa made with tomatoes. Sure, you can buy salsa verde at the store, but it is so much tastier when you make it at home. This recipe is specifically forcanning with a hot water bath – no pressure cooker needed!

Tomatillos are a cute, little green vegetable with amazing flavor. They are native to Mexico and can be found in most grocery stores in the United States.

Salsa verde is delicious onsteak fajitas,chicken enchilada casserole, or used as a marinade in a crockpot or simply chips and dip! This green salsa also happens to be a secret ingredient in myfavorite chili recipe.

Why You’ll Love This Recipe

• Great way to preserve some of your garden harvest.
• It involves the hot water bath canning method – no pressure cooking required!
• A wonderful addition to any Mexican-inspired dish – tacos, fajitas, burritos, and more.

Important Safety Note

This recipe is from theNational Center for Home Preservationand is an approved recipe for canning. DO NOT adjust measurements in this recipe.To make it shelf staple the pH of the recipe needs to be correct and adjusting ingredients will change the pH.When it comes to canning, using approved recipes from approved sources is safest.

Recipe Ingredients and Supplies

• Tomatillos
• Long green chilies:Anaheim or banana peppers both work well in this recipe.
• Jalapeño peppers
• Onions
• Bottled lemon juice: Bottled lemon juice ensures that the salsa has the right pH level for safe storage.
• Garlic
• Seasonings:Ground cumin, salt, and black pepper.
• Hot water bath canner:TheBall Fresh Tech Electric Canneris what I have and absolutely love to use for hot water bath canning.
• Large stockpot
• Pint mason jars with lids:This recipe makes about 5 pints.
• Gloves:Or some other type of hand protection for handling the hot peppers.

See the recipe card below for full information on ingredients and quantities.

How to Make Tomatillo Salsa for Canning

Step #1.Prepare the ingredients: Remove the husks from the tomatillos and wash them. Finely chop the peppers, jalapeños, and garlic. Dice the onions.

Step #2.Put all of the ingredients and seasoning in a large stock pot, bring to boil, and then simmer for 20 minutes stirring occasionally.

Step #3.Ladle the hot salsa into the Mason jars, remove the air bubbles, apply the lids, and place in a water bath canner, and boil for 15 minutes (see recipe notes for altitude adjustments).

Step #4.When boiling time is complete, turn off the canner. Remove the jars when the water has stopped boiling. Once cool, remove the rings and move to their storage place.

Recipe FAQs

Expert Tips

• To save some time,throw the vegetables in a food processor and pulse a few times to chop or finely dice– pulse a few times for chopped and a few more for the finely diced ingredients.
• If you want this salsa to have medium heat instead of mild, don’t remove the jalapeño seeds.
• Don’t skip labeling your jars with the contents as well as the month and yearbecause canned tomatillo salsa is safe for up to a year.
• If you grow your own, be mindful thattomatillos will reseed themselves.

How to Store Tomatillo Salsa

It’s recommended thatcanned salsa is stored in a cool dark place.

If stored properly the salsa should lastup to 1 year. It can last longer than that, but using within a year is the recommended time frame.

Once the jars are opened, the salsa should be stored in the refrigerator.

More Preserving Recipes to Consider

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