Tomatillo Salsa Verde Canning Recipe - Easy Preserving!

My mother introduced me to tomatillos and this tomatillo salsa verde canning recipe about 15 years ago... I love having this tomatillo salsa recipe on hand!

I like to make a big batch of salsa in the fall to use through the winder as a base for making Chicken taco soup with tortilla chips! This salsa adds such a fresh taste, it's like a spoon full of summer in the middle of winter;) This recipe can be made as a hot salsa or mild, and comes from the Ball Blue Book Recipe, it is a tested recipe, and makes a small batch of 3 pint jars. I always double or triple the batch! 

I love a good tomatillo year in the garden when I get a lot of tomatillos to use and preserve... They're crisp with a wonderful citrusy flavor, and are a great way to add freshness to my favorite mexican dishes! But on those years when I don't grow tomatillos or don't get enough tomatillos from my garden, I love buying them from the local farmers market! 

This tomatillo Salsa Recipe includes low acid ingredients, like onion and peppers, so it does require the addition of vinegar and lime or lemon juice to safely preserve with a water-bath canner. We do not use a pressure canner for this recipe;)

Tomatillo Salsa Verde Recipe Ingredients 

5 ½ cups washed & chopped tomatillos (about 2 pounds of fresh tomatillos), I like to use a food processor t do my chopping!

1 cup chopped green Chili peppers or jalapeño peppers. I also use sweet peppers for mild salsa.

1 large chopped onion (1 cup)

4 cloves of minced garlic cloves 

2 tablespoons minced cilantro, fresh cilantro 

2 teaspoon cumin (optional)

½ teaspoon salt

Half a teaspoon red pepper flakes (hot peppers)

½ cup 5% acidity vinegar 

Half a cup bottled or fresh lime juice (or lemon juice)

Equipment

3 pint-sized canning jars with lids and bands 

Large stock pot for water bath canning

Canning rack or a folded kitchen towel

Jar lifter

Canning funnel

Non-metallic spatula or bubble remover tool

Clean kitchen towels

Recipe Card

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How to Make Tomatillo Green Salsa Canning Recipe

Prepare Your Equipment:

Wash jars, lids, and bands in hot soapy water. Rinse them thoroughly.

Fill a large saucepan  with water and place it on the stove over high heat. You'll use this for the water bath canning process later.

Remove papery husk form tomatillos, and wash sticky residue off.

Chop onions, and mince garlic. 

Prepare the Tomatillo Salsa:

In a large pot, combine the chopped tomatillos, green chiles or jalapeno peppers, chopped onion, minced garlic, minced cilantro, cumin (if using), salt, and red pepper flakes.

Add the 5% acidity vinegar and lime (or lemon) juice to the pot.

Cook the Salsa

Bring the mixture to a boil over medium-high heat.

Reduce the heat and simmer the salsa for about 10 minutes, stirring occasionally.

Prepare the Canning Jars:

Place your clean canning jars in a water bath canner or a large stockpot filled with water. Ensure the jars are fully submerged.

Bring the water to a simmer to keep the jars hot until you're ready to fill them.

Fill the Clean Jars Jars

Using a canning funnel, ladle the hot tomatillo salsa into the hot, sterilized jars, leaving about ½-inch headspace at the top.

Use a non-metallic spatula or bubble remover tool to remove air bubbles by running it around the inside of the jar.

Wipe rim of the jars, top of the jar, with a clean, damp cloth to ensure there are no food particles that could interfere with the seal.

Apply Lids and Bands:

Place the prepared lids on top of each jar and screw on the bands until they are fingertip-tight. Don't overtighten.

Process the Jars

Using a jar lifter, carefully place the filled and lidded jars into the boiling water in the canner.

Make sure the jars are fully submerged in water and there's at least 1-2 inches of water above the jars.

Bring the water back to a rolling boil, then start the timer. Process pint-sized jars for 15 minutes in the boiling water canner. Adjust the processing time for altitude! 

Remove and Cool:

After processing, use the jar lifter to carefully remove the hot jars from the hot water bath canner and place them on a clean kitchen towel or a wooden surface.

Let the jars cool completely. As they cool, you'll hear the lids make a "ping" sound, indicating a successful seal.

Check the Seals

After the jars have cooled for 12-24 hours, press the center of each lid to check if it's sealed. If the lid doesn't flex and doesn't pop when pressed, it's sealed properly. If it pops, the jar didn't seal, and you should refrigerate and use it within a few weeks.

Store or Gift:

Store your sealed jars in a cool, dark, and dry place. They should be good for up to a year. If a seal ever fails during storage, discard the contents.

Now you have homemade tomatillo salsa that's ready to enjoy or give as gifts! Be sure to label the jars with the date so you can keep track of their freshness.

Tips for Success Making Tomatillo Salsa Verde

If you want to achieve perfect results when making tomatillo salsa Verde using this canning recipe, follow these tips:

Utilize a Food Processor: To save time and effort, consider using a food processor for chopping the tomatillos quickly and efficiently.

Enhance Flavor with Roasted Tomatillos: For a deeper flavor profile, roast the tomatillos in a hot oven or under a broiler before adding them to your salsa. This method is especially great when you have an abundance of tomatillos.

Choose the Right Peppers: Select your peppers wisely to achieve the desired level of heat. Jalapeño peppers are excellent for a bit of heat, while sweet peppers can be used for a milder salsa.

Adjust Citrus Levels: Experiment with lemon juice or lime juice to achieve the perfect tanginess for your salsa. You can also add citric acid to ensure safety when using low-acid ingredients.

Keep Jars Hot

Ensure your canning jars are hot when filling them with the hot salsa. This helps prevent breakage and ensures a proper seal.

Eliminate Air Bubbles: Use a canning funnel and a non-metallic spatula or bubble remover tool to remove air bubbles trapped in the jars. This step is crucial for successful canning.

Follow Tested Recipe: Stick to tested canning recipes like this one from the Ball Blue Book Guide to Preserving or USDA guidelines to ensure safety and a good result.

Water Bath Canning: This recipe is designed for water bath canning, not pressure canning. Ensure you have a large stockpot and a canning rack or folded kitchen towel to safely process the jars.

Sterilize Your Equipment: Cleanliness is crucial in canning. Wash your canning jars, lids, and bands in hot, soapy water, and rinse them thoroughly before use.

Check Processing Time: Adjust the processing time for your altitude, as recommended in canning guidelines. Proper processing time ensures the safety and shelf life of your canned salsa.

Label and Date Jars: Always label your jars with the date of canning to keep track of freshness. It's also a good practice to note the level of spiciness if you're making both mild and hot salsa.

Store Properly

Store your sealed jars in a cool, dark, and dry place. Mason jars are ideal for long-term storage, and they keep the salsa fresh for up to a year.

Variations: Don't be afraid to get creative! Try adding different types of peppers or roasted vegetables to create your own delicious salsa recipes.

Safety First: If you're new to canning, it's a good idea to familiarize yourself with the basics of home food preservation. You can find helpful resources on the National Center for Home Food Preservation website.

Affiliate Links Disclosure: Affiliate links - This recipe may contain links to amazon, where I make a very small commission on purchases at no extra cost to you;)

You May Also Enjoy These Canning Recipes

Chunky Salsa Canning Recipe

Mild Salsa Canning Recipe

Sweet Salsa Canning Recipe

Cowboy Candy, Candied Jalapenos Canning Recipe

Applesauce Canning Recipe without sugar!

Sources

Ball Canning Recipes

National Center for Home Food Preservation - USDA Applesauce Recipe